The Blt Benedict

15 ingredients
6 steps

Ingredients

  • The BLT Benedict
  • 4 slices thick-cut bacon
  • 4 eggs
  • 2 English muffins, split
  • 4 thick slices fresh tomato about the same size in diameter as the English muffins (editor's note: if not in season, you can leave them off!)
  • Approximately two cups of a Spring lettuce mix
  • The hollandaise ( recipe follows)
  • Eric Ripert's Blender Hollandaise
  • 2 1/2 sticks butter
  • 2 egg yolks
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt and black pepper (more, to taste)
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon dry ground mustard
  • A pinch of white pepper

Directions

  1. 1
    Preheat your oven to 400°F. Line a rimmed baking sheet with foil and lay the strips of bacon on it. Bake the bacon for 10 to 15 minutes until crispy. Remove the strips to paper toweling to drain.
  2. 2
    Start toasting your English muffin halves in the toaster. Poach your eggs in your favorite way. I have an egg poacher insert that sits atop a 10 inch saute pan filled with water. I lightly spray the cups with oil and slip the eggs in and then cover with a lid. Bring the water in the saute pan up to a boil and cook until the egg whites are set and the yolks are still runny.
  3. 3
    Set the toasted English muffin half on a plate and place a tomato slice and 1/4 of the lettuce mix over. Cut each bacon strip in half and lay two halves over the lettuce. Top with a poached egg and drizzle with the hollandaise.
  4. 4
    Melt the butter on the stove or in the microwave until piping hot.
  5. 5
    Warm the blender bowl by filling with hot water and then emptying and drying the bowl.
  6. 6
    Add the egg yolks, lemon juice, cayenne, salt, white pepper and mustard and blend at medium speed. Slowly drizzle in the hot melted butter with the machine still running until emulsified.

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