Bacon And Eggs Benedict Brunch Burger | Nik Snacks | #BrunchWeek

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I don't like poached eggs. It's the number one reason why I don't order eggs benedict in restaurants. The runny yolks and flaccid cover of egg whites disgusts me. And add Canadian bacon, which isn't real bacon anyway? No thank you. And to top it with a vinegary, buttery sauce of more undercooked egg yolks makes my stomach turn.
But if you give me a buttery, toasted English muffin with thick, crispy bacon, melted slice of cheese and a juicy beef burger patty, I might make an exception.

This recipe really is the perfect brunch menu item. It's the best of both worlds.

You don't need a recipe to assemble this benedict burger, but I do have some tips:

As for poached eggs, I don't ever make them. I prefer a dry fried egg over hard. But my first time poaching an egg was successful due to these tricks.

Bacon and Eggs Benedict Brunch Burger

Bacon and Eggs Benedict Brunch Burger

Yield: 1 cup Hollandaise sauce
Author: Nikki Miller-Ka of Nik Snacks
This recipe really is the perfect brunch menu item. It's the best of both worlds. You don't need a recipe to assemble this benedict burger, but I do have some tips:


Hollandaise Sauce
  • 2 egg yolks
  • 3 teaspoons lemon juice (approx. all the juice from 1 large lemon)
  • ½ tsp salt
  • 4 Tablespoons unsalted butter, melted
  • Additional salt and pepper for seasoning


Hollandaise Sauce
  1. Add egg yolks, lemon juice and salt to the mixture inside of a food processor or blender and turn it on for 10 seconds to blend the mixture.
  2. Next, slowly pour the hot, melted butter into the food processor while it is still running. Allow to process until well combined and frothy, about 2 minutes.
Poached Egg
  1. Crack the egg into a small bowl and gently slip it into the water: crack one egg into a small bowl or cup. If you need to patch multiple eggs, only make them one at a time. Place the bowl close to the surface of the hot water and gently slip one egg at a time into the water.
  2. Use water that is barely simmering. Fewer bubbles means less agitation of the water that can break up and disperse the egg whites.
  3. If your water level in the pan is too low, simply spoon water over the unsubmerged part of the egg.



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Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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    About the author

    Nikki Miller-Ka

    Nikki Miller-Ka

    Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

    Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

    Leave a reply

    1. That is one gorgeous burger! Definitely my kind of eggs benedict with all those layers of flavor.

    2. I am all about burgers for breakfast and this one with bacon, egg, and sauce looks out of this world!

    3. Your take on eggs benedict sounds amazing! What a great excuse for a burger for breakfast.

    4. I absolutely am making these soon - YUMM!!

    5. I'm with you on the poached egg. If I do a poached egg at home, it's a well done egg, which is much different. This burger looks oh so delicious.


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