BLT Eggs Benedict

BLT Eggs Benedict

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    slices bacon

  • ¾

    cup fat-free buttermilk

  • 8

    eggs plus 1 yolk

  • 1

    tablespoon cornstarch

  • ¼

    teaspoon plus ⅛ 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

Directions

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. 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. 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

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