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Eggs Benedict with Bacon & Mushrooms

Eggs Benedict with Bacon and Mushrooms

Eggs benedict with bacon and mushrooms starts with a crisp English muffin topped with salty bacon along with some sauteed garlicky mushrooms & shallots, a poached egg, and drizzled with lemony hollandaise sauce. This decadent breakfast takes time to make but it is 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 and mushrooms was a huge hit and I highly recommend giving it a try.

Eggs Benedict with Bacon and Mushrooms

How to Make Eggs Benedict with Bacon & Mushrooms

Use your blender and make this easy blender hollandaise sauce – click the link for the recipe.

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

Easy Blender Hollandaise Sauce

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

Remove all of the bacon grease from the skillet. Heat the butter in the same skillet over medium-high heat. Add the mushrooms and leave undisturbed for 3 minutes then toss 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 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 half then butter it, 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!

Eggs Benedict with Bacon and Mushrooms

Eggs Benedict with Bacon and Mushrooms

Eggs Benedict with Bacon and Mushrooms

Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • Hollandaise sauce, click the up above 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
  • 1 tbsp fresh chives, finely chopped, to taste

Instructions

  • Use your blender and make this easy blender hollandaise sauce – click the link for the recipe.
  • Pour the completed sauce into the serving container and store it in a warm place until used. 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 skillet over medium heat until golden brown and crispy. Place on a paper towel to drain grease. Set aside.
  • Remove all of the bacon grease from the skillet. Heat the butter in the same skillet over medium-high heat. Add the mushrooms and leave undisturbed for 3 minutes then toss 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 stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 40 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.
  • While the egg is cooking, toast the English muffin half then butter it, 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!
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One Comment

  1. I love eggs! This looks incredibly delicious and tempting with crisp bacon 🙂