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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!