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.

Prep Time 10

Cook Time 15

Total Time 25

Servings Portions

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