Bacon Eggs Benedict Breakfast Baked Potatoes

Anyone who loves eggs benedict is going to go CRAZY for these bacon eggs benedict breakfast baked potatoes! Packed with all the fixins’ and homemade hollandaise sauce.

Only the mightiest and most ridiculous of breakfasts for your Monday morning, friends.

My spring break officially started last Thursday, soooooo you know its eggs benedict in the form of breakfast baked potatoes all.freaking.week for me.

No, this is not a test. Eggs benedict met breakfast baked potatoes the other day FOR REALS. The two lived happily ever after in breakfast land. And every meal land.

Don’t even ask me what I’ve been eating every day since. Ya already know.

There’s no shortcuts in the breakfast game today, guys. We are doing these breakfast baked potatoes THE RIGHT WAY and yes, that involves from-scratch work. Do NOT worry! It’s actually an easy, mostly hands-off process. >>

1. Get those taters in the oven to start baking. You can even do this the night before to eliminate the majority of the prep time.
2. Homemade hollandaise sauce. Yes, this is happening and I PROMISE it is easy. I go over the details in depth below in the recipe. If I can do it, you can do it!! I have faith in us.
3. Fry up a few nice-sized strips of bacon and dice ’em up and sneak a few pieces. Ya gotta.
4. Poach up a few pretty eggs aaaaaand….plop ’em right on top those pretty baked potatoes. Follow up with bacon + all the hollandaise sauce you can drench it with and a pile of fresh green onions.

If this isn’t bomb.com for breakfast, I don’t know what the heck is.

Obviously these eggs benedict breakfast baked potatoes are individual-sized, because duh. No way in the heeeeeeeck am I sharing my tater with anyone.

Making extras of these is my only advice for you. People tend to go through three stages of disbelief, pure happiness, followed by OBSESSION.

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Bacon Eggs Benedict Breakfast Baked Potatoes

Anyone who loves eggs benedict is going to go CRAZY for these bacon eggs benedict breakfast baked potatoes! Packed with all the fixins' and homemade hollandaise sauce.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 3 servings

Ingredients

• 3 medium russet potatoes

Hollandaise Sauce

• 2 large egg yolks
• 2 teaspoons lemon juice
• 1/4 cup melted butter
• Salt and pepper to taste

Eggs and Bacon

• 3 large eggs
• 6 slices bacon, fried and diced
• 1/4 cup sliced green onions
• Salt and pepper to taste

Instructions

• Prick potatoes with a fork and arrange on a baking sheet. Bake potatoes at 425F 50-60 minutes or until potatoes are tender. Remove from oven and set aside to cool.

Hollandaise Sauce

• In the bowl of a double-boiler, whisk egg yolks and lemon juice until doubled in size. Place over a double-boiler of barely-simmering water over medium heat.
• Continue whisking constantly, being careful not to let the eggs get too hot. Very slowly start drizzling in melted butter, whisking constantly until sauce is doubled in size and thickened. Remove from heat and season with salt and pepper to taste. Keep sauce warm. (if sauce gets too thick, whisk in 2-3 teaspoons hot water)

Eggs and Bacon

• Bring a medium pot of water to a low boil. Crack eggs into 3 separate bowls. Use a small spoon to create a whirlpool of water then very carefully drop an egg into whirlpool to poach. Cook egg 1-2 minutes to your desired doneness then carefully remove with a slotted spoon. Repeat with remaining eggs.
• Cut baked potatoes open and gently use a fork to fluff potato and season with salt and pepper to taste. Top potatoes with a poached egg. Drizzle hollandaise sauce over each baked potato and top with bacon and green onions. Serve potatoes immediately and enjoy!