If you want to take your brunch game to the next level, this Grilled Cheese Eggs Benedict with Bacon and Hollandaise Sauce Recipe is exactly what you need. Imagine the perfect balance of crispy, buttery grilled cheese sandwiches loaded with smoky bacon, topped with silky poached eggs and then drenched in a velvety, tangy hollandaise sauce. Each bite bursts with layers of flavor and contrasting textures, making it an irresistible twist on the classic eggs benedict that’s cozy enough for a weekend morning but impressive enough to serve guests. I promise, once you try this recipe, you’ll wonder how you ever enjoyed brunch without it!
Ingredients You’ll Need
This recipe relies on straightforward, kitchen-friendly ingredients that come together beautifully. Each component adds its own magic, like the sharpness of the cheese, the richness of the eggs, and the bright zing of the hollandaise, ensuring a perfect balance of taste, texture, and color.
- Hollandaise sauce: A luscious, smooth sauce that adds a creamy tang to elevate each bite.
- The Best Grilled Cheese: Prepared with crispy, buttery bread and melted cheese, forming the irresistible base.
- 8 very fresh eggs: Essential for perfect poaching, giving that rich, runny yolk center.
- 1 teaspoon salt (to poach): Helps season the water, ensuring eggs cook evenly.
- 1 tablespoon white vinegar (to poach): Keeps egg whites from spreading so your poached eggs stay neat and perfect.
- 1/2 cup sliced green onions (to garnish): Brings a fresh, subtle onion bite and a pop of green color.
- Freshly cracked black pepper (to garnish): Adds a bit of heat and depth that complements the creamy ingredients.
- Bacon: Not listed in the ingredients but crucial—the smoky, crispy bacon layers add that savory punch you crave.
How to Make Grilled Cheese Eggs Benedict with Bacon and Hollandaise Sauce Recipe
Step 1: Make the Hollandaise Sauce
Start by preparing the hollandaise sauce. This rich, buttery sauce is the star that brings everything together. Once made, keep it warm by placing the bowl in hot water—avoid microwaving it as heat can separate the sauce.
Step 2: Prepare the Poaching Water
Add about an inch and a half of water to a wide nonstick skillet, and heat it over a medium-low flame until it reaches approximately 190 degrees Fahrenheit. Add salt and white vinegar to prepare for poaching.
Step 3: Preheat the Oven to Keep Warm
Set your oven to the “Keep Warm” setting or around 170 degrees Fahrenheit. Place a cooling rack on top of a baking sheet and slide it in; you’ll use this to keep your grilled cheese sandwiches crispy while you finish the eggs and sauce.
Step 4: Make the Grilled Cheese Sandwiches with Bacon
Now, make the grilled cheese with bacon. This is no ordinary grilled cheese—your goal is a crispy cheese crust on the outside with smoky bacon inside for a flavor explosion. When done, transfer the sandwiches to the oven rack to keep them warm and retain their perfect crunch.
Step 5: Poach Your Eggs
Crack each egg gently into separate small bowls or ramekins. When the water reaches the right temperature and the bubbles on the bottom have been smoothed out with a spoon, carefully slide the eggs in, one at a time. It’s fine to do this in batches if needed. Set a timer for 4 ½ minutes for beautifully runny yolks.
Step 6: Finish and Assemble
Use a slotted spoon to lift each poached egg out of the water, briefly draining excess water. To present neatly, you can trim any uneven egg whites with a spoon. Place the eggs directly on top of your warm grilled cheese halves, generously drizzle with warm hollandaise sauce, then finish with sliced green onions and cracked black pepper. Serve immediately.
How to Serve Grilled Cheese Eggs Benedict with Bacon and Hollandaise Sauce Recipe
Garnishes
Simple garnishes like thinly sliced green onions and freshly cracked black pepper are all you need to add a fresh, vibrant note and a little texture contrast. They also enhance the overall look with beautiful pops of color.
Side Dishes
Serve this dish alongside juicy fresh fruit or a crisp green salad to balance the richness. A bright, lightly dressed arugula salad or a bowl of mixed berries complements the creamy, savory flavors splendidly. A glass of freshly squeezed orange juice is the perfect finishing touch to this brunch event.
Creative Ways to Present
If you want to impress, cut the sandwiches diagonally and artfully arrange the halves on a wooden board or patterned plate. Add little piles of microgreens or edible flowers for a refined touch. You can also set individual portions on rustic small plates with a drizzle of hollandaise artistically pooling around the sandwich.
Make Ahead and Storage
Storing Leftovers
You can store leftover components separately for best results. Keep the grilled cheese sandwiches wrapped tightly and refrigerated for up to two days. Poached eggs can be stored in an ice bath in the fridge for up to 8 hours if you want to prep in advance.
Freezing
While the grilled cheese sandwiches freeze reasonably well when wrapped securely, poached eggs and hollandaise sauce do not freeze well due to texture changes. For best flavor and texture, freeze the sandwiches, then reheat and freshly poach eggs when ready to eat.
Reheating
Reheat sandwiches in a toaster oven or regular oven to revive the crunch and melting cheese—avoid microwaving if you can. For poached eggs kept in the fridge, rewarm them gently by placing them in hot water for about a minute. Reheat hollandaise sauce by briefly warming over a double boiler, whisking continuously so it stays smooth.
FAQs
Can I use regular eggs for poaching or do they need to be fresh?
Very fresh eggs are best for poaching because their whites hold together better, producing neater eggs. Older eggs tend to spread out and can result in a messier poach.
What type of cheese works best in this grilled cheese eggs benedict recipe?
Sharp cheddar or a blend of cheddar and mozzarella works beautifully, providing melty creaminess with a rich flavor. The crispy cheese layer on the outside also depends on cheese that browns well.
Is there a shortcut for making hollandaise sauce?
You can find quick hollandaise recipes online or even use a high-quality store-bought sauce. However, making it fresh really elevates the recipe with its bright lemony and buttery taste.
Can I prepare any part of this recipe the night before?
Yes! You can make the hollandaise sauce and poach the eggs ahead of time and store them properly. Reheat gently before assembling to keep everything fresh and delicious.
How do I make the grilled cheese sandwiches extra crispy?
Use plenty of butter on the bread exterior and cook on medium-low heat to allow the cheese to melt while the outside crisps slowly. Adding an extra layer of cheese on the outside can create a crispy, golden cheesy crust.
Final Thoughts
This Grilled Cheese Eggs Benedict with Bacon and Hollandaise Sauce Recipe is a total game changer and a guaranteed crowd-pleaser that combines comfort and elegance in one magnificent dish. It is definitely worth the effort and rewarding with every bite. So go ahead, treat yourself and your loved ones to this delicious brunch masterpiece—you won’t regret it!
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Grilled Cheese Eggs Benedict with Bacon and Hollandaise Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This Grilled Cheese Eggs Benedict combines the best of two classic dishes into one indulgent breakfast or brunch treat. Featuring crispy, cheesy grilled cheese sandwiches topped with perfectly poached eggs, rich homemade hollandaise sauce, and savory bacon, this recipe delivers a luscious twist on traditional Eggs Benedict. Garnished with fresh green onions and freshly cracked black pepper, it’s served hot and perfect for weekend mornings or special occasions.
Ingredients
Hollandaise Sauce
- 1 recipe for hollandaise sauce
Grilled Cheese Sandwiches
- Ingredients for The Best Grilled Cheese recipe including bacon (details per linked recipe)
Poached Eggs
- 8 very fresh eggs
- 1 teaspoon salt (for poaching water)
- 1 tablespoon white vinegar (for poaching water)
Garnish
- 1/2 cup sliced green onions
- Freshly cracked black pepper, to taste
Instructions
- Make the Hollandaise Sauce: Prepare your hollandaise sauce following your preferred recipe. Once ready, keep it warm by setting the bowl in a larger bowl of hot water; avoid microwaving it to preserve texture and flavor.
- Prepare Poaching Water: Add about an inch and a half of water to a wide nonstick skillet and heat it over just below medium heat until it reaches 190°F. Add 1 teaspoon salt and 1 tablespoon white vinegar to the water to help the eggs hold their shape while poaching.
- Preheat Oven to Keep Warm: Set your oven to the ‘Keep warm’ setting or about 170°F. Place a cooling rack over a baking sheet and put it in the oven; this will keep the finished sandwiches warm and crispy.
- Make Grilled Cheese Sandwiches: Follow the detailed grilled cheese recipe, which includes adding bacon and creating a crispy cheese layer on the outside of each sandwich. Once cooked, place each sandwich on the cooling rack in the oven to stay warm and crispy.
- Prepare Eggs for Poaching: Crack each egg individually into separate ramekins or small bowls to make transferring to the water easier and cleaner.
- Poach Eggs: When the water reaches 190°F, use a nonstick slotted spoon to gently stir and smooth the water surface by releasing bubbles. Carefully lower each egg into the water, one at a time, sliding it off the edge of the ramekin at an angle. You may need to poach in batches depending on pan size. Set a timer for 4 and 1/2 minutes.
- Remove and Trim Eggs: Using the slotted spoon, gently lift each poached egg out of the water after the timer ends. Optionally, trim jagged white edges with a spoon for a neat appearance. Either place on the grilled cheese sandwiches immediately or store in an ice bath for up to 8 hours and reheat in hot water for 1 minute before serving.
- Assemble the Dish: Slice each grilled cheese sandwich in half. Place a warm poached egg on top of each half. Drizzle generously with warm hollandaise sauce. Sprinkle with sliced green onions and freshly cracked black pepper. Serve immediately, ideally accompanied by fresh fruit and orange juice for a full brunch experience.
Notes
- Use very fresh eggs for best poaching results.
- Maintain the poaching water temperature around 190°F to ensure eggs cook correctly.
- If preparing many eggs at once, consider using two pans to poach simultaneously.
- Do not microwave the hollandaise sauce to keep the texture smooth and creamy.
- The cooling rack in the oven helps keep sandwiches crispy and warm without sogginess.
- The recipe references a separate grilled cheese recipe that includes bacon and a crispy cheese crust; following that is essential for the signature flavor.
