20-Min Crispy Bacon Benedict
Poached eggs and smoky bacon on buttery English muffins, finished with silky hollandaise. A weeknight take on the brunch classic that actually fits 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 6 slices bacon slices
- 2 whole English muffins
- 4 whole large eggs
- 4 tbsp butter
- 1 tbsp lemon juice
- 2 whole egg yolks (for sauce)
- 1 tbsp white vinegar
Instructions
- 1
Cook bacon in a skillet over medium until crispy, about 8 minutes. Transfer to paper towels.
- 2
Split English muffins and toast them in the same skillet until golden, about 3 minutes total.
- 3
Melt 4 tbsp butter in a small saucepan over low heat. Whisk in egg yolks and lemon juice until pale and thick, ~4 minutes.
- 4
Fill a shallow pan with water, add vinegar, and bring to a gentle simmer. Crack each egg into a cup and slide into water.
- 5
Poach eggs until whites set but yolks jiggle slightly, about 3 minutes. Remove with a slotted spoon.
- 6
Stack muffin halves with bacon and a poached egg each. Drizzle hollandaise on top and serve immediately.
Tools you’ll need
- 12-inch skillet
- small saucepan
- shallow poaching pan or wide skillet
- slotted spoon
- whisk
- paper towels
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