[1] Combine Eggs Benedict with a BLT, and add some avocado (both photos © First Watch).

First Watch Cookbook

[2] The First Watch Cookbook. Get it here.

[3] Arugula substitutes for the conventional iceberg or romaine lettuce (photo © Park Seed).


The classic breakfast favorite, Eggs Benedict, consists of an English muffin topped with Canadian bacon, a poached egg and hollandaise sauce.

It’s often garnished with chopped chives.

April 16th is National Eggs Benedict Day, and April is National BLT Month.

What could be more appropriate than an Eggs Benedict BLT?

The idea is from the First Watch cookbook: Yeah, It’s Fresh, the debut cookbook from First Watch, a breakfast, brunch and lunch restaurant with 200 locations in 26 states.

Ingredients For 1 Serving

For The Hollandaise Sauce

  • 4 egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon hot sauce or less to taste
  • 1/4 teaspoon salt
    For The Benedict

  • 1/2 slice ciabatta (about 6″ x 3″)—substitute Italian bread or French bread
  • 2 slices crispy bacon
  • 2 slices fresh tomato, beefsteak or large heirloom
  • 2 poached eggs
  • 1/4 cup hollandaise sauce
  • 1/2 cup arugula
  • 1 tablespoon lemon white balsamic vinaigrette (recipe below)
  • 2 avocado slices
  • Garnishes: freshly chopped chives and parsley
    For The Lemon White Balsamic Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon white balsamic vinegar
  • 2 tablespoons lemon juice
  • Optional: 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste
    This vinaigrette can be used on salad, or anywhere a vinaigrette is called for.

    What is white balsamic vinegar?


    1. MAKE the hollandaise sauce. Whisk the egg yolks and lemon juice together vigorously in a small stainless-steel bowl, and place over a pan of simmering water (180°F to 200°F).

    2. CONTINUE to whisk, making sure the eggs do not get too hot (or they will begin to cook). Slowly add the melted butter, whisking vigorously the entire time, until the sauce doubles in volume.

    3. REMOVE from the heat; add the hot sauce and salt. Keep warm until ready to serve.

    4. TOAST the ciabatta until it is brown. Top with the bacon and tomato. Place the eggs on top of the tomato, then top with hollandaise sauce.

    5. COMBINE the arugula and dressing in a small bowl. Don’t do this in advance because the arugula will wilt.

    6. TOP the Eggs Benedict with the dressed arugula, avocado and fresh herbs, and serve.

    Here are updated versions of the Eggs Benedict recipe; but don’t forget Classic Eggs Benedict.

  • Comfort Food Mash-Up: Grilled Cheese Eggs Benedict.
  • Custom Eggs Benedict: Mix & Match Your Favorite Ingredients
  • Ditch The Carbs: Portobello Eggs Benedict.
  • For Beef Lovers: Filet Mignon Eggs Benedict.Go All-American: Burger Eggs Benedict.
  • Have Some Luxury: Surf & Turf Eggs Benedict (lobster and filet mignon).
  • Make It Down-Home: Corned Beef Hash Eggs Benedict.
  • Scandinavian Inspiration: Icelandic Eggs Benedict, with smoked salmon and skyr.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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