Description
A delicious twist on a classic brunch favorite — perfectly poached eggs set atop crisp bacon and toasted bagel halves, all draped in rich, creamy hollandaise sauce and garnished with greens for a satisfying and indulgent start to the day.
Ingredients
Units
Scale
- 2 bagels, halved and toasted
- 4 large eggs
- 4 slices thick-cut bacon
- 1 teaspoon white vinegar
- 1 cup fresh kale or spinach, sautéed lightly
- Salt and black pepper to taste
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt to taste
Instructions
- In a skillet over medium heat, cook bacon until crispy. Set aside on paper towels to drain.
- For the hollandaise, whisk egg yolks and lemon juice together in a heatproof bowl over simmering water until slightly thickened. Slowly drizzle in melted butter while whisking constantly until sauce is thick and smooth. Season with cayenne and salt. Keep warm.
- Bring a saucepan of water with vinegar to a gentle simmer. Crack each egg into a small cup, then gently slide into the water. Poach for 3-4 minutes until whites are set and yolks are runny. Remove with a slotted spoon and drain.
- Assemble by placing sautéed greens on each toasted bagel half, topping with bacon, a poached egg, and a generous spoonful of hollandaise.
- Serve immediately while warm.
Notes
- For added flavor, sprinkle with fresh chives or dill before serving.
- Use smoked salmon instead of bacon for a variation.
- Hollandaise sauce is best served fresh and warm.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 870mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 350mg
