About
Ah, the BLT Benedict! The perfect candidate for your brunch bonanza. These open-faced sammies are packed with the iconic BLT trio (and might we mention, the "B" is candied and the "L" is upgraded to fresh arugula) then topped off with a fancy poached egg to bring in the beloved breakfast aspect. There are a million reasons why brunch is the best and the BLT Bendict drizzled in this yummy hollandaise sauce is definitely one of them!
Ingredients
- For the candied bacon:
- 4 slices bacon, cut in half crosswise
- 2 tablespoons maple syrup
- 2 tablespoons light brown sugar, packed
- 1/4 teaspoon cayenne pepper
- For the hollandaise:
- hot water, to taste
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- kosher salt, to taste
- For the open-faced sandwiches:
- water, to taste
- 4 large whole eggs
- unsalted butter, to taste, softened
- 2 English muffins, split and toasted
- fresh arugula, to taste
- 1 medium heirloom or beefsteak tomato, sliced
- kosher salt, to taste
- freshly ground black pepper, to taste
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line a rimmed baking sheet with foil.
Step 3 -Arrange the bacon halves in an even layer on the prepared baking sheet.
Step 4 -In a small bowl, add the maple syrup, the brown sugar, and the cayenne pepper and whisk to combine.
Step 5 -Evenly brush the syrup mixture over each of the bacon halves.
Step 6 -Bake the coated bacon halves until they are golden and the edges are crispy, about 28-32 minutes.
Step 7 -Transfer the baking sheet to a wire rack and let the candied bacon halves cool.
Step 8 -While the candied bacon halves are cooling, in a medium saucepan over medium heat, add enough of the hot water to fill it halfway, then bring it to a simmer.
Step 9 -In a large, heatproof bowl, add the egg yolks and the lemon juice and whisk to combine.
Step 10 -Place the heatproof bowl over the simmering water, ensuring the bottom of the bowl isn't touching the water.
Step 11 -Slowly pour 1/2 cup of the melted butter into the egg yolk mixture while whisking.
Step 12 -Cook the egg yolk mixture, whisking constantly, until the melted butter is incorporated and the mixture is smooth and creamy, about 1-2 minutes.
Step 13 -Transfer the bowl from the heat, then whisk the chili powder, the paprika, and the salt into the sauce mixture. If the mixture is too thick, add 1 teaspoon of the hot water at a time to loosen it.
Step 14 -Fill a large pot halfway with the extra water and bring it to a simmer over medium heat.
Step 15 -Crack 1 of the whole eggs into a small ramekin and gently drop the egg into the simmering water. Quickly repeat with the remaining eggs.
Step 16 -Simmer the eggs, about 4 minutes.
Step 17 -Use a slotted spoon to transfer the poached eggs to a paper-towel-lined plate.
Step 18 -Evenly spread the extra butter over the cut-sides of each of the toasted English muffins, then evenly top each with the arugula, 1 of the tomato slices, the salt, and the pepper.
Step 19 -Top each of the sandwiches with 2 of the candied bacon halves and 1 of the poached eggs.
Step 20 -Evenly spoon the hollandaise sauce over each of the sandwiches.
Step 21 -Serve.
