Bacon and Egg Benedict

Some breakfasts are quick and forgettable, but others arrive at the table with a quiet sort of charm that makes you slow down and savour every bite. Bacon and Egg Benedict is one of those dishes that has always straddled the line between homely comfort and brunch-time luxury—but today, we’re giving it a makeover that’s both familiar and refreshingly different. Imagine smoky bacon and a silky egg nestled on a toasted sesame bun, crowned with a handful of fresh pea shoots. It’s not just breakfast—it’s a moment worth sitting down for.

Let’s start with the bun, because that’s where the personality begins. A toasted sesame bun brings a nutty depth that you simply don’t get from the classic English muffin. When it hits the heat and those seeds toast just slightly, the aroma alone can pull you into the kitchen. The gentle crunch of the surface gives way to a soft interior that holds its own beneath layers of egg and bacon without collapsing into sogginess. It feels more artisanal, more intentional—like the kind of upgrade you didn’t realise you were missing.

Then there’s the beloved duo: bacon and egg. It’s a pairing that hardly needs defending. The bacon provides that irresistible combination of saltiness and crispness, adding structure and savoury richness to every forkful. The egg—whether poached so the yolk is just waiting to spill or cooked slightly firmer for a tidier bite—brings the silkiness that binds everything together. It’s the heart of any Benedict, and here it plays beautifully with the bun’s softness and the bacon’s bite.

But the real twist comes with the topping: pea shoots. Delicate in appearance but full of fresh flavour, they add a lovely brightness that lifts the whole dish. Their slightly sweet, green taste cuts through the richness of the egg and bacon, giving you a palate-cleansing crunch in each mouthful. They also add a dash of vibrant colour, making the dish look as lively as it tastes. It’s the kind of garnish that’s more than decoration—it earns its place.

This version of Eggs Benedict feels like something you might order at a relaxed café that takes pride in doing things a bit differently. Yet it’s unfussy enough to enjoy at home without turning breakfast into an ordeal. It suits a lazy Sunday morning, a brunch with friends, or even a late breakfast-for-lunch kind of day. A good coffee or fresh juice beside it, and you’ve suddenly turned a morning meal into an experience.

What I really appreciate about this take is the way it invites you to linger. It’s not meant to be eaten on the go or between distractions. You’re encouraged to sit, cut into it slowly, and let each bite show off its layers: the nuttiness of the sesame bun, the smoky salt of the bacon, the creaminess of the egg, and the garden-fresh pop of the pea shoots. It feels satisfying without being heavy, and elegant without being fussy.

Visually, it has that rustic-with-intention look that makes any plate feel a bit special. When stacked neatly—with the pea shoots spilling just slightly over the top—it can easily pass as a dish served in a cosy brunch spot. A little drizzle of yolk down the side of the bun only adds to its appeal.

Whether you’re cooking just for yourself or trying to impress someone over breakfast, this version is a winner. It’s the kind of dish that feels like an upgrade to your usual morning routine but doesn’t require a kitchen full of gadgets or hard-to-find ingredients.

So next time you’re tempted to stick to plain toast or a rushed bite on the way out the door, consider giving breakfast the attention it deserves. This freshened-up twist on a classic deserves a name that matches its character—and I think bacon and egg benedict fits perfectly. It sounds warm, inviting, and just a bit special—exactly like the dish itself.

Bacon and Egg Benedict

Bacon and Egg Benedict puts a creative twist on the classic Eggs Benedict by swapping the English muffin for a toasted sesame seed bun and adding fresh pea shoots for brightness and texture. The combination of smoky bacon, silky hollandaise, and a runny egg creates a rich and satisfying dish with a modern feel. It’s ideal for a relaxed brunch or weekend breakfast that feels both comforting and a little bit special.

4.94 from 49 votes

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Bacon, Bacon and Egg Benedict, Bap/Roll, Eggs, Hollandaise, Poached Egg

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 Portions

Calories: 409kcal

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Ingredients

 

• ▢ 2 large sesame seed buns halved and lightly toasted
• ▢ 4 slices smoked bacon
• ▢ 4 large eggs free range
• ▢ 1 tsp white vinegar
• ▢ 1 handful pea shoots fresh
• ▢ 2 tbsp hollandaise sauce
• ▢ black pepper to taste
• ▢ salt to taste

Instructions

Toast the Buns:

• Split the sesame buns and lightly toast them until golden. Set them aside on warm plates.
  2 large sesame seed buns

Cook the Bacon:

• In a frying pan over medium heat, cook the bacon until crisp or to your preferred doneness. Transfer to a paper towel-lined plate to drain any excess oil.
  4 slices smoked bacon

Poach the Eggs:

• Fill a small saucepan with water and bring it to a gentle simmer. Add the white vinegar.
  1 tsp white vinegar
• Crack each egg into a small cup, then gently slide it into the simmering water.
  4 large eggs
• Poach for 3–4 minutes for a runny yolk or slightly longer for a firmer yolk.
• Remove with a slotted spoon and place briefly on a paper towel to remove excess water.

Warm the Hollandaise:

• If using ready-made hollandaise sauce, warm it gently in a heatproof bowl over hot water (or according to packet instructions). Don’t allow it to overheat.
  2 tbsp hollandaise sauce

Assemble the Dish:

• Place the toasted bun halves on plates.
• Lay two slices of bacon on each bun base.
• Top each with a poached egg.
• Spoon hollandaise sauce over the egg.
• Finish with a fresh handful of pea shoots on top and season lightly with salt and black pepper if desired.
  1 handful pea shoots, black pepper, salt

Serve Immediately:

• Enjoy you Bacon and Egg Benedict while warm, allowing the yolk and hollandaise to soak gently into the sesame bun.

Nutrition

Calories: 409kcal | Carbohydrates: 24g | Protein: 29g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 403mg | Sodium: 982mg | Potassium: 386mg | Fiber: 1g | Sugar: 3g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 4mg