BLT Eggs Benedict

BLT Eggs Benedict
Servings: 4 Yield: servings Prep 15 mins Bake 400°F 25 mins Cook 11 mins


  • 8 slices bacon
  • 3/4 cup fat-free buttermilk
  • 8 eggs plus 1 yolk
  • 1 tablespoon cornstarch
  • 1/4 teaspoon plus 1/8 salt
  • Pinch of cayenne
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped chives
  • 1 tablespoon unsalted butter
  • 2 tomatoes on the vine, sliced
  • 8 slices whole wheat bread, toasted
  • 2 cups arugula

Make It

1. Heat oven to 400 degrees . Place bacon on a rimmed baking sheet fitted with a wire rack. Bake at 400 degrees for 20 to 25 minutes, until crispy.

2. Fill a large, deep-sided skillet threefourths full with water. Bring water to barely simmering and cover. Meanwhile, in a small pot, whisk buttermilk, egg yolk, cornstarch, 1/4 tsp of the salt and the cayenne over medium heat until smooth. Cook, stirring constantly, until liquid barely simmers and is thickened, about 3 minutes, being careful not to scramble eggs. Remove from heat and stir in lemon juice, chives and butter. Cover with lid to keep warm.

3. Sprinkle tomatoes with remaining 1/8 tsp salt. Place 2 slices toasted bread on each plate. Top with some sliced tomatoes, 1/2 cup of the arugula and 2 slices bacon (each slice broken in half). Crack 4 of the eggs into separate cups. Pour into skillet of simmering water one by one. Poach eggs 3 to 4 minutes, until whites are set. Remove with a slotted spoon and place one on each slice. Repeat with remaining 4 eggs. Spoon sauce over eggs.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 421, Fat, total (g): 22, chol. (mg): 498, sat. fat (g): 8, carb. (g): 30, fiber (g): 5, pro. (g): 27, sodium (mg): 971, Percent Daily Values are based on a 2,000 calorie diet.