BLT Eggs Benedict: Muffin-Tin Poached Eggs for Six

My sister called me at eight on a Sunday morning asking how to poach six eggs at once without a pot of swirling water and a prayer. I told her to preheat the oven to 350°F and grab a muffin tin. That's the whole trick behind this BLT eggs benedict, and it's the reason I make it for a crowd instead of two.

You get everything you love about a BLT plus a soft egg and a spoonful of hollandaise. The bacon and the muffin halves share the oven, the eggs bake in their own little cups, and the sauce comes together in a blender in about a minute. No whisking over a double boiler, no stress.

One thing to know up front: this makes six servings, which is three English muffins split in half. If your crowd is smaller, read the scale-down note before you start cracking eggs.

Step-by-Step Instructions

1. Heat the oven and prep the pans

Set the oven to 350°F. Split the English muffins in half and lay them cut side up on a baking sheet. Spread the bacon strips out on a second baking sheet in a single layer.

2. Bake the bacon and toast the muffins

Bake the bacon until it's browned and crisp, 12 to 15 minutes. Slide the muffin sheet into the oven for the last 5 minutes so the halves toast. Take both pans out.

3. Grease the muffin tin

Spray six cups of a muffin tin with nonstick spray. Get the sides too, not just the bottom.

4. Crack and season the eggs

Crack one egg into each greased cup. Season each with a pinch of salt and pepper, then spoon 1 tablespoon of water gently over the top of each egg.

5. Bake the eggs

Bake until the whites are set and the yolks still wobble when you nudge the pan, 7 to 9 minutes. Let the tin sit for 1 to 2 minutes, then lift the eggs out with a slotted spoon and pat them dry on a paper towel.

6. Build the stacks

Lay the muffin halves on a platter and brush them with the 1/2 stick of melted butter. Pile a small handful of greens on each, then a tomato slice. Break each bacon strip in half, lay both pieces over the tomato, and set a baked egg on top.

7. Blend the hollandaise

Put the 3 egg yolks and 1 tablespoon lemon juice in a blender and run it until the mixture turns pale yellow, about 1 minute. Turn the speed to the lowest setting and pour the melted butter in a slow, thin stream. Add the 1/2 teaspoon salt and blend until the butter is fully mixed in.

8. Sauce and serve

Spoon the hollandaise over each benedict and finish with black pepper. Serve right away.

Tips & Tricks

• Warm melted butter blends into the yolks more smoothly than hot butter. Let it sit for a minute after melting.
• Pat the baked eggs dry with a paper towel before stacking. Wet eggs make the muffin soggy.
• Slice the tomato and set the slices on paper towels while the oven heats. Less water on the plate.
• Serve right away. Hollandaise is best in the first few minutes, and it doesn't hold well.

Variations

• Swap the mixed greens for a couple of basil leaves or a thin slice of red onion.
• Use a brioche bun or thick sourdough toast in place of the English muffin.
• Add a slice of avocado under the tomato for a creamier bite.

How to Store BLT Eggs Benedict

Frequently Asked Questions

BLT Eggs Benedict: Muffin-Tin Poached Eggs for Six

Crisp bacon, juicy tomato, and greens on a toasted English muffin, topped with a muffin-tin poached egg and quick blender hollandaise. Serves six.

15 minPrep time30 minCook time45 minTotal6Servings

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Ingredients

• 3 english muffins
• 6 strips bacon
• nonstick cooking spray (for greasing)
• 6 large eggs
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 6 tablespoons water
• ½ stick unsalted butter (melted)
• mixed green (to taste)
• 1 large beefsteak tomato (cut into 6 slices)
• 3 large egg yolks
• 1 tablespoon lemon juice
• 8 tablespoons unsalted butter (melted)
• ½ teaspoon kosher salt

Instructions

1. 1Heat the oven and prep the pans — Set the oven to 350°F. Split the English muffins in half and lay them cut side up on a baking sheet. Spread the bacon strips out on a second baking sheet in a single layer.
2. 2Bake the bacon and toast the muffins — Bake the bacon until it's browned and crisp, 12 to 15 minutes. Slide the muffin sheet into the oven for the last 5 minutes so the halves toast. Take both pans out.
3. 3Grease the muffin tin — Spray six cups of a muffin tin with nonstick spray. Get the sides too, not just the bottom.
4. 4Crack and season the eggs — Crack one egg into each greased cup. Season each with a pinch of salt and pepper, then spoon 1 tablespoon of water gently over the top of each egg.
5. 5Bake the eggs — Bake until the whites are set and the yolks still wobble when you nudge the pan, 7 to 9 minutes. Let the tin sit for 1 to 2 minutes, then lift the eggs out with a slotted spoon and pat them dry on a paper towel.
6. 6Build the stacks — Lay the muffin halves on a platter and brush them with the 1/2 stick of melted butter. Pile a small handful of greens on each, then a tomato slice. Break each bacon strip in half, lay both pieces over the tomato, and set a baked egg on top.
7. 7Blend the hollandaise — Put the 3 egg yolks and 1 tablespoon lemon juice in a blender and run it until the mixture turns pale yellow, about 1 minute. Turn the speed to the lowest setting and pour the melted butter in a slow, thin stream. Add the 1/2 teaspoon salt and blend until the butter is fully mixed in.
8. 8Sauce and serve — Spoon the hollandaise over each benedict and finish with black pepper. Serve right away.

Cook's note: This recipe makes six servings, so it's easy to halve for three. To scale down, use 1 1/2 English muffins, 3 bacon strips, 3 eggs, 3 tablespoons water, 2 tablespoons melted butter for brushing, 1 1/2 egg yolks, 1 1/2 teaspoons lemon juice, 4 tablespoons melted butter for the sauce, and 1/4 teaspoon salt. Keep the oven at 350°F and the egg timing the same.

Servings: 6

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes30 minutes45 minutes