Crispy Bacon Eggs Benedict
Toasted English muffins topped with crispy bacon, poached eggs, and a silky lemon-butter sauce. Restaurant-worthy brunch or dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 542
- Protein
- 18g
Ingredients
- 8 slices thick-cut bacon
- 2 whole English muffins
- 4 whole eggs
- 4 tbsp butter
- ½ whole lemon (juiced)
- 1 tbsp white vinegar
- 2 tbsp fresh chives or parsley, chopped
Instructions
- 1
Fry bacon in a skillet over medium-high until crispy, about 6 minutes. Transfer to a plate.
- 2
Toast English muffins until golden brown, about 3 minutes. Set aside on a plate.
- 3
Fill a small pot with water, add vinegar, and bring to a gentle boil over high heat.
- 4
Crack eggs into separate cups. Slide each into simmering water and poach until whites set but yolks jiggle, about 3 minutes.
- 5
Melt butter in a small saucepan over low heat, then stir in lemon juice and a pinch of salt until combined.
- 6
Top each muffin half with bacon, a poached egg, and a drizzle of lemon butter. Sprinkle with chives and serve immediately.
Tools you’ll need
- large skillet
- small pot
- small saucepan
- slotted spoon
- toaster or oven rack
- two small cups or bowls
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