Go Back
+ servings

BLT Benedict

Crusty sourdough bread is topped with crispy bacon, juicy tomatoes, poached eggs, and fresh basil hollandaise to spice up this classic brunch dish
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 2 people

Ingredients

For the BLT Benedict:

  • 4 large eggs
  • 2 large slices sourdough bread or similar crusty bread
  • 10 ounces cherry tomatoes
  • 2 cloves garlic minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons white vinegar
  • 8 slices bacon cooked
  • salt and pepper to taste
  • basil hollandaise recipe below

For the basil hollandaise:

  • 4 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup basil leaves
  • 1/2 cup butter unsalted, melted
  • 1/8 teaspoon salt

Instructions

For the BLT Benedict:

  • Slice tomatoes in half and place in small bowl. Add minced garlic, 2 tablespoons of olive oil, and 1 tablespoon of red wine vinegar, along with salt & pepper and stir. Set aside. 
  • Toast slices of bread until lightly browned. Slice bread in half. Top each half with 2 slices of bacon. Cover with marinated tomatoes. Set aside while we make the eggs. 
  • Fill wide saucepan with water halfway. Add 2 tablespoons white vinegar. Bring to a slow boil. Gently break one egg into the water. Repeat with other eggs, remembering to give them enough space so they don't touch. Reduce heat to a simmer. Cook for 3.5 minutes until the egg white is set and the yolk is still runny. Remove from a slotted spoon and place on top of bacon and tomatoes. Top with basil hollandaise (recipe below) and serve immediately. 

For the basil hollandaise:

  • Whisk egg yolks and lemon juice vigorously until eggs have doubled in size. Finely chop basil and add to egg yolks. Place the bowl over a saucepan of simmering water. Make sure the water does not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt.