Eggs Benedict with Bacon and Cheese
A classic brunch favorite with crispy bacon, a perfectly poached egg, and a rich hollandaise sauce, all on a toasted English muffin and topped with melted cheese.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 25g
Ingredients
- 2 English muffins
- 4 bacon slices
- 2 eggs
- ½ cup cheddar cheese, shredded
- 2 egg yolks
- ½ cup butter, melted
- 1 tbsp lemon juice
- ¼ tsp salt
Instructions
- 1
Cook the 4 bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels and keep warm.
- 2
Split the 2 English muffins and toast them until golden, about 2-3 minutes. Place two halves on each plate.
- 3
Make the hollandaise: whisk the 2 egg yolks and 1 tbsp lemon juice in a heatproof bowl over simmering water until thick, about 2 minutes. Slowly whisk in the 0.5 cup melted butter and 0.25 tsp salt until smooth; keep warm.
- 4
Poach the 2 eggs: bring a pot of water to a gentle simmer, add a splash of vinegar if you have it, and slide in the eggs. Cook until whites are set but yolks are runny, about 3-4 minutes.
- 5
Top each muffin half with a slice of bacon, a poached egg, and a sprinkle of the 0.5 cup cheddar cheese. Spoon the hollandaise over the top and serve immediately.
- 6
If you like, broil the assembled muffins for 1-2 minutes until the cheese melts, but watch closely so the hollandaise doesn't curdle.
Tools you’ll need
- skillet
- toaster
- small saucepan
- heatproof bowl
- slotted spoon
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