Who doesn’t love eggs benedict? I had never tried it until I met my husband. When we were dating I wanted to make him a special meal, so I asked him, “what’s your favorite food?” He replied eggs benedict. Of course that started a personal mission to learn how to make perfect eggs benedict for him, and throughout the years I’ve mastered the recipe. I’ll make that post soon.
This sandwich happened on accident. I was just trying to make a typical breakfast sandwich this weekend. I assembled my husband two sandwiches and gave him his plate, then made one for myself and joined him to eat. He had already inhaled his first sandwich and was on to the second one by the time I sat down.
When I took the first bite I thought to myself “Mmmm this kind of tastes like eggs benedict!” Right as I was thinking that my husband says to me, “This is the best breakfast sandwich I have ever had ever. It tastes just like eggs benedict!” Now this will forever be the Eggs Benedict Sandwich to us. I have made these for him three more times since the first time making it, and he said to me again tonight, “I just want another one of those egg sandwiches.”
The best part about these is that all the flavors are there, but it’s way easier to make! Half the reason I don’t make eggs benedict often is because it’s a process, and I don’t feel like making hollandaise in the morning. In this sandwich the runny yolk of the over easy egg mixed with the creaminess of the herbed cream cheese really mimic’s the taste and texture of the hollandaise poured over the traditional recipe.
Lets talk about that herbed cream cheese. This is what makes this sandwich magical. I started by softening a brick of cream cheese. Then I added 1/4 tsp salt, 1/8 tsp pepper, 1/4 tsp garlic powder, 1 1/2 tbs freshly chopped chives, 1 tsp freshly chopped rosemary, and 1 1/2 tbs freshly chopped parsley.
Next I started cooking the bacon. Yes, bacon. I know the traditional Eggs Benedict is made with Canadian Bacon, but know what’s better than Canadian Bacon? Regular bacon. So I use regular bacon in my Eggs Benedict and I use regular bacon here. If you prefer Canadian Bacon, that would be just as delicious.
My cast iron skillet is my go-to bacon cooking pan. I use one piece of bacon per sandwich.
Once my bacon is done, I cook the over easy eggs. Melt 1 tbs butter in a nonstick pan, then crack in one egg at a time. Cook 2-3 minutes, then flip. Season with salt and pepper, then cook an additional 2-3 minutes. You want to keep the yolk nice and runny, so try not to overcook.
While the eggs are cooking, I toasted English muffins and spread them with a nice even layer of the herbed cream cheese on both sides.
Then place the bacon on the bottom.
The egg on top.
Some arugula on top for freshness and color.
Then top with the other half of the English muffin.
I am not a breakfast fan, I never eat breakfast. But this breakfast sandwich, oh my god. It’s divine. This makes me crave breakfast! I think I am just going to make a gallon of this herbed cream cheese to have on hand so I can whip up this magical creation whenever I get a craving. I hope you like it as much as Greg and I do!
Eggs Benedict Sandwich
4 English Muffins
4 Strips of Bacon
1 Block of Cream Cheese
1/4 Tsp Salt
1/8 Tsp Pepper
1/4 Tsp Garlic Powder
1 1/2 Tbs Fresh Chives
1 1/2 Tbs Fresh Parsley
1 Tsp Fresh Rosemary
1/4 Cup Arugula
1 Tbs Butter
Soften the brick of cream cheese, and once its soft enough to easily mix, add salt, pepper, garlic powder, and finely chop and add all the fresh herbs. Mix well and let sit in the fridge until ready to use.
In a skillet on medium-high heat, cook bacon until crispy. Turning occasionally.
In a separate non-stick skillet, melt butter on medium-low heat. Once butter starts to bubble a bit, crack in eggs gently making sure not to break the yolk. Cook for 2-3 minutes, then flip, being careful again about keeping the yolk intact. Sprinkle with salt and pepper, and cook for an additional 2-3 minutes keeping the yolk runny.
Toast English muffins, then spread each side with an even layer of cream cheese. Use about 1/2 tbs per side, or to preference.
On the bottom half of the English muffin, add one strip of bacon, cutting in half so you have two small pieces. Add the egg on top of the bacon, and top with some arugula. Gently place your top piece of English muffin on the sandwich. Be careful not to press down on the sandwich because you want to keep the yolk in tact until you eat it.