$9 Flat Rate Shipping ~ Free Above $149 $9 Flat Rate Shipping ~ Free Above $149

BLTA- Benedict

BLT Eggs Benedict

Get this look: Marcus White Salt Dinner Plate , Jacqueline Bronze Bowl
Parker Brushed gold silverware

This spin on the brunch classic is perfect for you BLT
lovers and a dish that is hard to resist! 

Total Time


30 - 45 Min



  • 4 Large eggs - room temp
  • 1 Recipe of Hollandaise sauce
  • 2 English muffins
  • 4 Slices of good country style bacon
  • 1 Ripe avocado-pitted and peeled- Cut into 3/4” slices
  • 2 Ripe Roma tomatoes-halved
  • 2 Tbsp. Salted butter
  • 1 Tsp. of white wine vinegar
  • 1/2 Fresh lemon
  • Smoked paprika for garnish
  • 1 Tsp. of extra virgin olive oil

Recipe Preparation:

    1. Preheat oven to 375 degrees.
    2. Prepare your Hollandaise sauce and set aside.(See the link in ingredients)
    3. You can re-heat the sauce just before serving and add a splash of milk to smooth out if  it's too thick.
    4. Place bacon slices in a single layer on a large baking sheet and place it in the oven on middle shelf.
    5. Cook for about 10 minutes or until bacon is nice and crispy, flipping half way through time.
    6. Remove from oven when done, and set aside slices on a paper towel lined plate to absorb excess oil.
    7. Heat a large deep skillet -3/4 full with water on medium-high heat.
    8. Add vinegar and bring to a simmer.(The vinegar keeps the eggs together as you poach them)
    9. One at a time, gently break an egg into a small dish and slowly slip the egg into the skillet, being careful not to over-crowd the eggs.
    10. With eggs around the edge of the skillet, repeat the process with remaining eggs.
    11. Reduce heat to low and simmer, stirring very carefully with your slotted spoon to rotate the eggs until eggs are set, around 3 minutes.
    12. Carefully remove eggs from heat, then remove each egg from the pan with a large slotted spoon and onto a plate lined with a paper towel to absorb the moisture.
    13. Then heat a large skillet over medium-high heat and add a bit of olive oil add butter to the pan, add avocado slices and sear for 2 minutes, flipping once- until brown on each side.
    14. Remove to a plate. 
    15. Add oil to the pan and place the tomato slices cut side down on medium-high and sear for abut 2-3 minutes.
    16. Remove from heat.
    17. Then lightly toast your English muffins.


      1. Place 2 open halves of English muffins on 2 plates.
      2. Break each slice of bacon in half and place 2 pieces of bacon onto of each muffin half.
      3. Place your seared avocado slices on top of the bacon. You can serve your seared tomato on the side.
      4. Carefully place 1 poached egg on top of each stack.
      5. Garnish with Hollandaise sauce, a few pinches of smoked paprika.
      6.  Season with salt and pepper, and serve with a simple Arugula or Butter lettuce side salad tossed with French balsamic vinaigrette and fresh grated Parmesan cheese if desired.


        • Variations- You can sub the bacon with lobster, Dungeness crab or smoked salmon, or go classic with Canadian bacon.

          Leave a comment

          Please note: comments must be approved before they are published.

          Left Continue shopping
          Your Order

          You have no items in your cart