One of the most iconic breakfast dishes to enjoy is Eggs Benedict with Bacon. This classic breakfast recipe is beloved by many, and for good reason.

It’s a combination of perfectly poached eggs, caramelized bacon, and a silky tangy hollandaise sauce. This breakfast is sure to satisfy your taste buds and make your weekend feel extra special.

This is a fantastic dish for Mother’s Day brunch or a lazy Sunday morning meal with your loved ones. The ultimate weekend brunch to impress your friends and family.

While egg benedict may seem intimidating to make at home. With a few simple techniques and tricks, you can easily create delicious and impressive eggs benedict with bacon.

In this blog post, we’ll be sharing with you how to cook eggs benedict with bacon that will rival any restaurant version. This is the way I cook it in a restaurant.

Being a professional chef I’ve cooked countless eggs bene, so I know all the tricks. Trust me this decadent brunch of eggs benedict with bacon is sure to be a hit.

From how to poach the perfect egg to how to make a foolproof hollandaise sauce, I’ll guide you through each step of the process.

Also, we’ll be serving it on top of a homemade hash brown. We will be showing you how to make it. There is a lot packed into this post. So let’s get started on creating your ultimate weekend brunch!

What Makes These Ingredients Essential for Eggs Benedict Bacon

Eggs Benedict with bacon is a classic brunch dish that has been enjoyed for decades. The version we’re serving on a homemade hash brown.

Also, we’ll be adding fresh tomatoes. This will bring freshness to the buttery decadent breakfast.

While these ingredients may seem simple. They are essential to achieving the perfect eggs benedict with bacon.

• 8 Hens eggs.
• 2 Potatoes Agria, Russets, or Yukon Golds.
• 2 Tomato vine or heirloom.
• 200g (7.05oz) Bacon streaky.
• 2 tbsp Vinegar white, for the poaching water.
• Sea salt Himalayan pink.
• Black pepper freshly ground.
• Thyme leaves fresh, for garnishing.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

• Starting With The Bacon – We’re using streaky bacon, which means it has an intense flavor coming from the fat. The bacon adds a savory, salty flavor that pairs perfectly with the Hollandaise sauce and eggs.

Together they are a flavorful trio. Also, the rashes of bacon fit perfectly onto the homemade hash brown.

• Eggs – Now, let’s talk about eggs. Next to the hollandaise sauce, they are the star of the show. Look for free-range eggs. Free-range eggs are generally believed to be more nutritious than eggs from caged hens.

This is because free-range hens have access to a wider variety of foods, such as insects and plants. Which can enhance the nutritional quality of their eggs. Also, you’ll be supporting sustainable agriculture.

• Potatoes – Choose the right potato. Look for high-starch potatoes such as Agria, Russets, or Yukon Golds. Also, use unwashed potatoes as they will hold less water. Look for potatoes with dirt on them.

Hash browns, this is a personal touch, unique texture, and flavor making them an ideal base for eggs benedict with bacon.

• Fresh Tomato – This adds a fresh element to the eggs benedict with bacon. The juicy tomato with its acidic notes helps temper the dish. This is purely optional.
• Lastly, The Hollandaise Sauce – A good hollandaise sauce is essential for the perfect eggs benedict with bacon. It is a rich, buttery sauce and is one of the true French mother sauces.

It can be tempting to buy Hollandaise sauce. However, it is much better to make it from scratch. Also, it can be fun.

The sauce should be thick and velvety, with a tangy and slightly tart flavor. The flavor is achieved from the reduction of white wine vinegar, white, wine, fresh thyme, and peppercorns.

• The hollandaise sauce recipe can be found here. How To Make Restaurant Quality Hollandaise Sauce Without A Blender.

• 2 Hens eggs yolks only.
• 200g (7.05oz) Butter salted.
• 2 sprigs Thyme fresh.
• 6 Peppercorns.
• ¼ cup Wine white chardonnay or sauvignon blanc.
• ¼ cup Vinegar white, champagne, or apple cider.
• 1 small Bay leaf is optional.

Each ingredient in our eggs benedict with bacon has a purpose and is essential to achieving the perfect dish. The savory and salty flavor of the bacon, the crispy texture of the hash brown.

Perfectly poached eggs with runny yolks, the tangy hollandaise sauce, and fresh tomato (which is optional). They all work together to create a harmonious and delicious breakfast or brunch.

While this classic brunch may seem complicated, it is actually simple to cook. The combination of these ingredients with the right techniques will rival any restaurant.

The Ultimate Weekend Brunch Recipe Eggs Benedict with Bacon

Eggs benedict with bacon, this classic dish is truly special. But what makes this recipe rival anything you can get in a restaurant?

Well, that’s an easy answer, it is you. Yes, you, chances are you’re looking for an eggs benedict recipe. With your skillset and my knowledge, you’ll be making the ultimate eggs benedict with bacon in no time at all.

Now, what you’ve come here for is the eggs benedict with bacon recipe.

Crispy and Delicious How to Make Perfect Hash Browns from Scratch

Hash browns I’ve always used for eggs benedict with bacon. While store-bought hash browns may be tempting, nothing beats the taste and texture of homemade hash browns.

• Preheat the convection oven to 200°C (392°F). For a regular conventual oven 220°C (428°F).

Peel and wash the potatoes. Then, use a grater or food processor to shred them into thin, even shreds. Season them with sea salt and pepper and let them stand for about 30 seconds.

Squeeze out any excess moisture with a clean kitchen towel or paper towel. Pack the grated potato into steel rings or even into greased Texas-size muffin trays.

Place the compact grated potato onto a baking tray lined with a Silpat baking pad or parchment paper.

Remove the steel rings and place the tray into the oven for 15-20 minutes. When done take them out of the oven and rest for 1-2 minutes.

Heat a non-stick pan or skillet over medium-high heat. Add a generous amount of oil to the pan. Once the oil is hot, add the hash browns to the pan and cook them until they turn golden brown. Make sure to turn them so they are evenly colored on both sides.

Keep your hash browns warm while you finish preparing the rest of your breakfast. You can place them on a baking sheet in a low-temperature oven. Around 95-110°C (200-225°F). This will prevent them from getting soggy and cold.

The Secret to Perfect Poached Eggs Our Expert Tips and Techniques

First and foremost, poached eggs are the key. A classic eggs benedict should have soft runny poached eggs.

Bring a deep saucepan or pot to a simmer. Add a tablespoon of white vinegar or lemon juice. You can also add a generous amount of sea salt.

Once the water is consistently simmering, you have 2 options.

1. Crack the eggs straight into the water
2. Crack the eggs into a cup and then gently slide them into the water.

If you’ve never poached eggs before, use the second option crack the eggs into a cup first. This is an easy way to slide the eggs into the simmering water.

Let the eggs poach in the water for about 3 minutes. You can gently lift one out of the water with a slotted spoon and lightly touch it to see how soft it is.

When they are done gently remove them from the water with a slotted or perforated spoon. Drain the eggs on a tea towel or absorbent paper. This will stop any access water from making the dish soggy or diluting the Hollandaise.

Making Irresistibly Flavorful Bacon at Home

Heat a pan or skillet to medium heat. Place the streaky bacon into the pan in a single layer. I don’t add any oil to the pan as the streaky bacon has a good amount of fat in it.

I usually cook on each side for about 2-3 minutes. I aim for a nice caramelization on the bacon. Then I drain it on some absorbent paper.

Plate Your Ultimate Eggs Benedict with Bacon

To plate your eggs benedict with bacon, start by placing the hash brown on the plate. Next, add the sliced tomatoes, followed by the bacon.

Carefully place the poached eggs on top, making sure not to break the yolks. Then, spoon over the Hollandaise sauce and garnish with fresh thyme leaves and freshly cracked pepper.

Beyond the Basics Delicious Variations of this Classic Recipe

Eggs benedict with bacon is undoubtedly a classic breakfast or brunch dish that everyone loves. However, there are some other classic variations. What makes egg benedict is the Hollandaise sauce.

• Benedict Florentine – Swap out the bacon and tomato for sautéed spinach and serve it on a bed of buttery English muffins. The spinach adds an extra dimension of earthy flavor and nutrition to the dish.
• Smoked Salmon Benedict – For a luxurious twist, replace the bacon and tomato with smoked salmon. The smoky and salty flavor of the salmon pairs perfectly with the rich buttery hollandaise sauce. Add a sprinkle of fresh dill on top for an extra burst of flavor.

Also, you can elevate your eggs bene with your own twist on the classic breakfast.

• Steak Benedict – For a heartier variation, serve it with a perfectly cooked minute steak instead of bacon. The tender and juicy steak pairs perfectly with the runny egg and rich hollandaise sauce.
• Corned Beef Potato Hash Benedict — For next-level flavor, serve the corned beef and potato hash with poached eggs and hollandaise sauce. Drizzle the hollandaise over the top for a play on eggs benedict.
• Veggie Benedict – For a vegetarian-friendly twist, replace the meat with a variety of sautéed vegetables such as zucchini, bell peppers, and onions. Top with a perfectly poached egg and a dollop of hollandaise sauce.

You can also replace the hash brown with an English muffin with pan fried Portobello mushrooms. The combination of savory vegetables and rich sauce is a winning combo.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Eggs Benedict With Bacon The Ultimate Weekend Brunch

5 from 1 vote

PREP TIME: | 15 minutes mins

COOK TIME: | 30 minutes mins

TOTAL TIME: | 45 minutes mins

SERVINGS: | 4 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Indulge in the ultimate weekend brunch with our eggs benedict with bacon recipe. We'll share the secrets to perfect poached eggs and silky hollandaise sauce.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

Hollandaise Sauce

• ▢ 2 Hens eggs yolks only
• ▢ 200 g Butter salted
• ▢ 2 sprigs Thyme fresh
• ▢ 6 Peppercorns
• ▢ ¼ cup Wine white chardonnay or sauvignon blanc
• ▢ ¼ cup Vinegar white, champagne, or apple cider
• ▢ 1 small Bay leaf optional

Eggs Benedict With Bacon

• ▢ 8 Hens eggs
• ▢ 2 Potatoes Agria, Russets, or Yukon Golds
• ▢ 2 Tomato vine or heirloom
• ▢ 200 g Bacon streaky
• ▢ 2 tbsp Vinegar white, for the poaching water
• ▢ Sea salt Himalayan pink
• ▢ Black pepper freshly ground
• ▢ Thyme leaves fresh, for garnishing

Instructions

SHOWHIDE

• You can find the Hollandaise sauce recipe here: How To Make Restaurant Quality Hollandaise Sauce Without A Blender.
  
• Preheat Your Oven – 200 °C or 220 °C

  Hash Browns – Peel and wash the potatoes. Then, use a grater or food processor to shred them into thin, even shreds. Season them with sea salt and pepper and let them stand for about 30 seconds.

  Squeeze out any excess moisture with a clean kitchen towel or paper towel. Pack the grated potato into steel rings or even into greased Texas-size muffin trays.

  Place the compact grated potato onto a baking tray lined with a Silpat baking pad or parchment paper.

  Remove the steel rings and place the tray into the oven for 15-20 minutes. When done take them out of the oven and rest for 1-2 minutes.

  Heat a non-stick pan or skillet over medium-high heat. Add a generous amount of oil to the pan. Once the oil is hot, add the hash browns to the pan and cook them until they turn golden brown. Make sure to turn them so they are evenly colored on both sides.

  Keep your hash browns warm while you finish preparing the rest of your breakfast. You can place them on a baking sheet in a low-temperature oven. Around 95-110 °C. This will prevent them from getting soggy and cold.
  
• Poaching Eggs – Bring a deep saucepan or pot to a simmer. Add a tablespoon of white vinegar or lemon juice. You can also add a generous amount of sea salt.

  Crack the eggs into a cup and then gently slide them into the water.

  Let the eggs poach in the water for about 3 minutes. You can gently lift one out of the water with a slotted spoon and lightly touch it to see how soft it is.

  When they are done gently remove them from the water with a slotted or perforated spoon. Drain the eggs on a tea towel or absorbent paper. This will stop any access water from making the dish soggy or diluting the Hollandaise.
  
• Cooking Bacon – Heat a pan or skillet to medium heat. Place the streaky bacon into the pan in a single layer. I don’t add any oil to the pan as the streaky bacon has a good amount of fat in it.

  I usually cook on each side for about 2-3 minutes. I aim for a nice caramelization on the bacon. Then I drain it on some absorbent paper.

  If you’re wanting crispy bacon you should cook it under your oven grill or broiler. Lay the bacon out on a wire rack, and cook on both sides until crispy.

  Once cooked, remove the bacon from the pan and drain it on a paper towel to remove any excess grease.
  
• To plate your eggs benedict with bacon, start by placing the hash brown on the plate.

  Next, add the sliced tomatoes, followed by the bacon. Carefully place the poached eggs on top, making sure not to break the yolks.

  Then, spoon over the Hollandaise sauce and garnish with fresh thyme leaves and freshly cracked pepper.
  

Chef Tips

Homemade Hash Browns

You can make the hash browns ahead of time and keep them in the refrigerator or freeze them. They can be reheated from frozen in the oven or defrosted and pan-fried.

Cooking Bacon

• When Cooking Bacon – Use the right pan. A cast iron skillet or non-stick pan works well. Avoid using a stainless steel pan, as the bacon may catch, stick, and burn.
• Cook Low And Slow – Start cooking bacon on low heat to allow the fat to render slowly. This will help to create a crispy texture and prevent the bacon from burning.
• Add Flavor – Consider adding some brown sugar, black pepper, cayenne pepper, or maple syrup to the bacon while cooking for an extra burst of flavor.
• Drain The Bacon – Once cooked, remove the bacon from the pan and drain it on a paper towel to remove any excess grease.

Poaching Eggs

• Use A Deep Pot Or Saucepan – A deeper pot or saucepan will give the eggs a nice tear-dropped shape. This is because the shape is created as the eggs slowly float to the bottom of the pot.
• Add Vinegar Or Lemon Juice – Adding a splash of vinegar or lemon juice to the water. This can help the egg whites coagulate more quickly, which can help the eggs stay together.
• Bring The Water To A Gentle Simmer – You don’t want the water to be boiling vigorously. As this can break up the egg whites. A gentle simmer is best.
• Crack The Eggs Into A Cup First – Crack the eggs into a cup or ramekin first. Then gently slide them into the simmering water. This will help the eggs stay together and prevent you from breaking the yolk.
• Use A Slotted Or Perforated Spoon – Use a slotted spoon to remove the eggs from the water. This will help drain off any excess water.
• Drain The Eggs – Drain the eggs on a tea towel or absorbent paper. This will stop any access water from making the dish soggy or diluting the Hollandaise.

Nutrition

Serving>4 serves | Calories>833kcal | Carbohydrates>23g | Protein>22g | Fat>71g | Saturated Fat>36g | Polyunsaturated Fat>7g | Monounsaturated Fat>24g | Trans Fat>2g | Cholesterol>565mg | Sodium>793mg | Potassium>857mg | Fiber>3g | Sugar>3g | Vitamin A>2414IU | Vitamin C>30mg | Calcium>100mg | Iron>3mg

COURSE:

Breakfast

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Brunch

CUISINE:

French

KEYWORD:

Bacon

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Eggs Bendict

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Hash Brown

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