Eggs Benedict on Breakfast Bread Pudding Muffins with Bacon Hollandaise


Preparation info

  • Difficulty


  • Serves

    4 or 8

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I use my breakfast bread pudding muffins in place of the usual English muffins because they add another level of savory flavor to an already savory brunch dish. Obviously, if you don’t have any bacon drippings hanging around for the hollandaise, just use all melted butter. It will still be delicious.



In a large saucepan or deep skillet, bring 3 inches (7.5 cm) of water to a boil over high heat. Lower the heat to a simmer and add the vinegar.

Break each egg, one at a time, into a custard cup and, holding the cup close to the surface of the water, slip the egg into the water. Cook the egg until the white is completely set and the yolk begins to thicken but is not hard, 3 to 5 minutes. Do not stir. Lift the egg from the water with a slotted spoon.

Drain in the spoon or on paper towels and place on a baking sheet. Trim any rough edges, if desired. Sprinkle with salt and pepper. Repeat with the remaining eggs.

Put a muffin on a plate and top with 2 or 3 slices of bacon. Add a poached egg, then cover all in hollandaise. Garnish with the chives. Serve 1 or 2 portions per person, depending on appetite.

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