Eggs Benedict with Bacon & Mushrooms

Eggs Benedict with bacon & mushrooms starts with a crisp English muffin topped with salty bacon, sautéed mushrooms and shallots, a poached egg, and drizzled with lemony hollandaise sauce. This decadent breakfast takes time to prepare, but it’s SO GOOD! My daughter is a huge lover of Eggs Benedict and has been asking me to make it for a while. I decided to kick it up a notch by adding some caramelized mushrooms, and it turned out so amazing. My daughter was thrilled and devoured two portions and the remaining hollandaise–oh, the days of fast metabolisms! This Egg Benedict with bacon & mushrooms was a huge hit and paired nicely with some crispy hash browns and a fruit salad.

Eggs Benedict with Bacon & Mushrooms

Ingredients:

• Hollandaise sauce, click the link for the recipe
• 8 slices of bacon, cooked until crispy
• 2 tbsp butter
• 8 oz button mushrooms, sliced
• ½ small shallot, sliced thinly
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• A squeeze of fresh lemon juice, to taste
• 1 tsp vinegar (for poaching liquid)
• 4 large eggs
• 2 English muffins, halved and toasted
• 1 tbsp fresh chives, finely chopped, to taste

How to Make Eggs Benedict with Bacon & Mushrooms

Using your blender, make this easy blender hollandaise sauce–click the link for the recipe.

Pour the completed sauce into a serving container and keep warm until needed. You can also place the serving container into a shallow bowl of hot water to help keep it warm. Use within the hour.

Cook the bacon in a large skillet over medium heat until golden brown and crispy. Place on a paper towel to drain the grease. Set aside.

Remove all of the bacon grease from the large skillet. Heat the butter in the same skillet over medium-high heat. Add the mushrooms and leave undisturbed for 3 minutes, then stir, and continue to cook until golden brown and caramelized, about 2-3 minutes.

Add the shallot and cook, stirring often, for 1 minute. Add the garlic and cook, stirring constantly, for 1 minute. Remove from the heat and season with sea salt and freshly cracked pepper, to taste, along with a squeeze of lemon juice. Toss to coat evenly. Set aside.

Heat 1 ½ inches of water and 1 teaspoon of white vinegar in a small saucepan and bring to a simmer.

Break 1 egg into a small ramekin. Once the small saucepan of water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.

Quickly and carefully slide the egg into the water. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.

While the egg is cooking, toast the English muffin halves, then butter them, if desired.

Add slices of bacon, followed by some of the caramelized mushrooms.

Top with the drained poached egg, then pour some hollandaise sauce on top. Sprinkle with some finely minced chives. Serve immediately. Enjoy!