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
Scale
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.
