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BLAT Eggs Benedict Photo

BLAT Eggs Benedict Recipe

Meghan Yager
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!
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 1166 kcal

Ingredients
  

  • 8 tablespoons Unsalted Butter (1 stick)
  • 1 1/2 tablespoons Fresh Lemon Juice
  • 3 Egg Yolk
  • 4 tablespoons Boiling Water
  • 1/4 teaspoon Salt
  • 6 slices Bacon cooked crisp
  • 1 Fresh Tomato sliced
  • 1 Avocado peeled, pitted and sliced
  • 1 cup Spring Mix Lettuce Leaves
  • 4 Egg
  • 1 cup Water
  • 2 English Muffin halved and toasted

Instructions
 

  • Melt butter in a saucepan over medium heat. Remove from the heat and keep warm.
  • In a small saucepan, warm the lemon juice over low heat.
  • 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.
  • Whisking constantly, heat the yolks until they thicken, approx.. 3 to 4 minutes.
  • Add 1 Tbsp of boiling water to the mixture and continue to whisk until yolks thicken more, which should take a couple of seconds.
  • 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.
  • 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.
  • Keep the sauce warm over the hot water in the saucepan, whisking occasionally.
  • 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.
  • 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.
  • 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.
  • Carefully place a poached egg on top of each and spoon over the lemon hollandaise.
  • Garnish with freshly chopped parsley and serve immediately.

Nutrition

Calories: 1166kcalCarbohydrates: 48gProtein: 33gFat: 87gSaturated Fat: 36gSodium: 1292mgFiber: 9gSugar: 2g
Keyword Avocados, Bacon, Breakfasts, Brunches, Easy, Eggs, Lettuce, Poached, Sandwiches, Tomatoes
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