Description
A delicious and easy-to-make breakfast featuring crispy thick-cut bacon, perfectly poached eggs, and silky hollandaise sauce served on toasted buttery brioche. This recipe balances textures and flavors for a comforting yet elegant brunch.
Ingredients
Scale
- Thick-cut bacon slices (about 1/4 inch thick)
- Brioche bread slices (about 3/4 inch thick)
- Fresh large eggs (preferably organic or free-range)
- 3 egg yolks (room temperature)
- 1/2 cup (115g) unsalted butter, melted and warm
- 1 tablespoon fresh lemon juice
- Salt and white pepper or cayenne pepper to taste
- 1 tablespoon white vinegar (for poaching eggs)
- Fresh chives or parsley, finely chopped (for garnish)
- Optional: pinch of smoked paprika or drizzle of hot sauce
Instructions
- Place thick-cut bacon slices in a cold skillet. Turn heat to medium and cook slowly for 8-10 minutes, flipping occasionally, until bacon is golden and crispy but tender inside. Transfer to paper towel-lined plate to drain excess fat.
- Toast brioche slices in a toaster or grill pan until golden brown and slightly crisp around edges. Set aside on a warm plate.
- Fill a deep pan with about 3 inches of water. Add 1 tablespoon white vinegar. Bring water to a gentle simmer (around 180°F/82°C). Crack one egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Use a slotted spoon to remove eggs and place on paper towel to drain. Repeat with remaining eggs.
- In a heatproof bowl over simmering water, whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until pale and slightly thickened. Slowly drizzle in 1/2 cup warm melted butter, whisking constantly until sauce is smooth and thickened. Season with salt and white pepper to taste. Keep warm but avoid overheating.
- To assemble, place toasted brioche on plates. Layer with 2-3 slices of crispy thick-cut bacon per slice of toast. Gently place a poached egg on top of the bacon. Spoon warm hollandaise sauce generously over each egg. Garnish with freshly chopped chives or parsley and a pinch of smoked paprika if desired.
Notes
Start bacon in a cold pan to render fat slowly for crispiness. Keep water at gentle simmer for poaching eggs to avoid ragged whites. Whisk hollandaise constantly over gentle heat to prevent curdling; whisk in warm water if sauce looks grainy. Assemble just before serving to keep toast crisp. Bacon can be baked in oven at 400°F for 15-20 minutes as an alternative cooking method.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 plate w
- Calories: 600
- Sugar: 5
- Sodium: 900
- Fat: 42
- Saturated Fat: 18
- Carbohydrates: 32
- Fiber: 1
- Protein: 28
Keywords: eggs benedict, thick-cut bacon, toasted brioche, hollandaise sauce, brunch, breakfast, easy recipe, crispy bacon