Bacon-Tomato Eggs Benedict Recipe
Julia Rutland, author of Eggs: 50 Tried & True Recipes shares with us her Bacon-Tomato Eggs Benedict Recipe. We tried it out, and so should you. It’s a perfect brunch recipe!
Make 4 servings
8 slices lean bacon
2 tablespoons extra-virgin olive oil, divided
1 (5-ounce) container baby spinach
1⁄2 teaspoon salt
1⁄8 teaspoon coarsely ground black pepper
Hollandaise Sauce (recipe below)
4 English muffins, split
8 tomato slices
1 teaspoon white vinegar
8 large eggs
Cook bacon in a skillet over medium heat until crispy. Remove to paper towels. Wipe skillet clean.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add spinach and cook, tossing with tongs, until wilted. Stir in salt and pepper. Cover and keep warm.
Prepare Hollandaise Sauce. Remove from heat; keep warm.
Toast muffins; top each muffin half evenly with spinach mixture, 1 slice of bacon (broken into 2 halves), and 1 tomato slice. Cover with aluminum foil to keep warm.
Fill a deep skillet with 2 inches of water. Bring to a simmer and stir in vinegar. Break 1 egg into a ramekin. Slide the egg into simmering water. Repeat with remaining 7 eggs. Poach for 3 minutes and remove with a slotted spoon. Place eggs directly on top of tomato. Drizzle with Hollandaise Sauce.
Hollandaise Sauce: Whisk together 4 large egg yolks, 21⁄2 tablespoons fresh lemon juice,and 1⁄8 teaspoon cayenne pepper in top of a double boiler. Place over barely simmering water. Add 1⁄2 cup (1 stick) butter, cut into pieces, a few pieces at a time, to egg mixture. Cook over hot water, whisking constantly, until butter melts. Cook, constantly whisking, for 5 minutes or until sauce thickens. Remove from the double boiler; cover and keep warm. Makes 1 cup.
Hollandaise sauce can be troublesome if not cooked correctly. Use a double boiler or a bowl placed over gently simmering water. Don’t try to make the sauce in a pan directly on the stove.
About the author: Julia Rutland has enjoyed 20-plus years of experience in the food and publishing industries. She has specialized skills in project development, feature writing, recipe development, recipe testing, food styling, and television/media demonstration. Before moving to the D.C. area, Julia worked at Coastal Living magazine, Southern Living magazine, and Wimmer Cookbooks. She is the author of The Campfire Foodie Cookbook, coauthor of Discover Dinnertime Cookbook, and a silent contributor for dozens of other books.
Eggs: 50 Tried & True Recipes is part of Adventure Publications’ Nature’s Favorite Foods cookbook series, which includes the following, also by Julia: Tomatoes, Blueberries, Squash, and Apples, as well as Rhubarb and Maple Syrup by Corrine Kozlak.
If you enjoyed this post, sign up for our newsletter. Make sure to check out new recipes from Julia’s latest cookbook. For the upcoming apple season, you might also like these two recipes from Julia’s Apples: 50 Tried & True Recipes cookbook.