Applewood Smoked Bacon Benedict with Lemon Hollandaise
A classic brunch dish featuring two poached eggs atop toasted English muffins, topped with applewood smoked bacon and a tangy lemon hollandaise sauce. This american-inspired brunch ready in about 25 minutes pairs English muffin, applewood smoked bacon, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 slices English muffin
- 2 slices applewood smoked bacon
- 2 large eggs
- 1 tablespoon lemon juice
- 1 egg yolk
- 1/4 cup melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon, chopped fresh chives
Instructions
- Step 1: Cook bacon: Pan-fry 2 slices applewood smoked bacon in a skillet over medium heat until crisp, about 5-7 minutes. Drain on paper towels.
- Step 2: Poach eggs: Bring 2 inches of water with 1 tablespoon vinegar to a gentle simmer. Gently slide 2 eggs into water. Cook 3-4 minutes until whites set and yolks remain runny.
- Step 3: Make hollandaise: Whisk 1 egg yolk, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon white pepper in a blender. With blender running, slowly drizzle in 1/4 cup melted butter until thickened.
- Step 4: Toast muffins: Split English muffin slices and toast until golden brown.
- Step 5: Assemble: Place 1 toasted muffin half on each plate, top with 1 bacon slice and 1 poached egg. Drizzle with 1/2 tablespoon hollandaise and sprinkle with 1/2 tablespoon chopped chives.
Frequently asked questions
How long does Applewood Smoked Bacon Benedict with Lemon Hollandaise take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Applewood Smoked Bacon Benedict with Lemon Hollandaise?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep english muffin from drying out.
Can I substitute ingredients in Applewood Smoked Bacon Benedict with Lemon Hollandaise?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Applewood Smoked Bacon Benedict with Lemon Hollandaise for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Applewood Smoked Bacon Benedict with Lemon Hollandaise?
American brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe made the best brunch ever. The lemon in the hollandaise was a game-changer!
- ★★★★★
The bacon was perfectly smoky and the hollandaise was creamy and tangy - my family loved it!
- ★★★★☆
The hollandaise was a bit bland without the lemon, but otherwise perfect. Took a little longer to make than I expected.
