BLAT Eggs Benedict Recipe

Meghan Yager | Cake 'n Knife

A plate full of BLAT Eggs Benedict is the one wake up call no one is going to want to miss. It's brunch time, y'all!

Bacon, lettuce, avocado and tomato are sandwiched between a perfectly poached egg and toasted English muffin for a breakfast version of the classic sandwich. 

BLAT Eggs Benedict Photo

Topped with a creamy lemon hollandaise, your taste buds will jump to life with every bite!

If you know me, you know I am not REALLY a breakfast person.

Now it’s not that I don’t love breakfast food, because I do.

BLAT Eggs Benedict Picture

It’s all about the time when I eat. When it comes to eating before 9am, I am not super thrilled to be diving into a hearty breakfast.

I would much rather eat something quick and light on the average weekday morning. The days that I do indulge in elevated breakfast foods are reserved for one meal only…


BLAT Eggs Benedict Image

I love any excuse to eat brunch and I don’t care how “basic” that makes me sound.

Brunch includes all of your favorite complex breakfast dishes, but it also includes some lunch items for those days when you just need a greasy burger to ward off that hangover (not that I would know anything about that feeling of course….).

BLAT Eggs Benedict Pic

Not to mention, brunch has the added bonus of mimosas and bloody marys to go along with you meal.

The most appealing thing for me is that it’s at an hour in the morning when I actually feel like diving fast first into a giant plate of food.

So let’s talk about this ridiculously amazing dish that has become my new brunch obsession.

File 1 - BLAT Eggs Benedict

I am all about a good BLAT sandwich any given day for lunch, but this eggs benedict takes it to a whole new level of deliciousness.

Not only do you get the bacon, lettuce, avocado, and tomato combination on a crispy English muffin. You also get a perfectly poached egg that oozes that runny yolk all over the ingredients below.

File 2 - BLAT Eggs Benedict

It’s rich and savory, while also having a plethora of textures from crunchy to chewy, soft to crisp. To top it all off, a tangy creamy lemon hollandaise sauce coats everything with a punch of acid that really wakes up your palate.

This is how you take a classic sandwich and turn it into a brunch meal worthy of taking over your entire Sunday morning.

Happy brunching!

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BLAT Eggs Benedict Recipe

    2 Servings


For the Creamy Lemon Hollandaise:
  • 8 tablespoons Unsalted Butter, (1 stick)
  • 1 1/2 tablespoons Fresh Lemon Juice
  • 3 Egg Yolks
  • 4 tablespoons Boiling Water
  • 1/4 teaspoon Salt
For the Benedict:
  • 6 slices Bacon, cooked crisp
  • 1 Fresh Tomato, sliced
  • 1 Avocado, peeled, pitted and sliced
  • 1 cup Spring Mix Lettuce Leaves
  • 4 Eggs
  • 1 cup Water
  • 2 English Muffins, halved and toasted


To Make the Hollandaise Sauce:
  1. Melt butter in a saucepan over medium heat. Remove from the heat and keep warm.
  2. In a small saucepan, warm the lemon juice over low heat. 
  3. Place the egg yolks in the top pan of a double boiler and set over a saucepan with simmering water. Make sure the bottom of the top pan is not touching the water. 
  4. Whisking constantly, heat the yolks until they thicken, approx.. 3 to 4 minutes.
  5. Add 1 Tbsp of boiling water to the mixture and continue to whisk until yolks thicken more, which should take a couple of seconds.
  6. Add another Tbsp of boiling water, whisking again until thickened for a couple of seconds. Repeat this process two more times, then whisk in the warm lemon juice and remove top pan from the heat.
  7. Whisking the mixture constantly, slowly pour in the melted butter. Whisk in salt and continue to whisk well until the sauce triples in volume. This will take 3 to 4 minutes.
  8. Keep the sauce warm over the hot water in the saucepan, whisking occasionally.
To Make the Poached Eggs:
  1. I like to use my Instant Pot. Place 1 cup water in the bottom of the insert, then place in the rack that comes with the Instant Pot. Grease silicone egg cups with cooking spray or melted butter.
  2. Add one egg to each cup and gently place the 4 cups on the rack. Close the lid and set to Manual Pressure for 3 minutes. If you like your eggs more set, add on another minute or two at maximum.
To Assemble the Eggs Benedict:
  1. Top the toasted English muffin halves with lettuce, followed by a slice of tomato, a few slices of avocado, and one piece of bacon, cut in half.
  2. Carefully place a poached egg on top of each and spoon over the lemon hollandaise.
  3. Garnish with freshly chopped parsley and serve immediately.


Cooking Method:
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Related Recipes:
Avocado Recipes, Breakfast Recipes, Brunch Recipes, Egg Recipes, Bacon Recipes, Tomato Recipes, Lettuce Recipes, Sandwich Recipes, Poached Recipes, Easy Recipes
Recipe Yields:
2 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Meghan Yager
Recipe Yields: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts

Servings Per Recipe 2

Amount Per Serving
Calories from Fat 692
Calories 1166

% Daily Value*
Total Fat 87g
  Saturated Fat 36g
Sodium 1292mg
Total Carbohydrate 48g
  Dietary Fiber 9g
  Sugars 2g
Protein 33g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Meghan Yager

About Meghan

Meghan is a girl that's passionate about food - straightforward food that anyone can love. It's what you'll find on her blog, Cake n' Knife. There's not much food more straightforwardly delicious than an avocado, that's why Meghan is our avocado fanatic.

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