Creamy Pesto 'n Bacon Eggs Benedict Recipe

Creamy Pesto 'n Bacon Eggs Benedict Recipe
Creamy Pesto 'n Bacon Eggs Benedict Recipe photo by Taste of Home
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Creamy Pesto 'n Bacon Eggs Benedict Recipe

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One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • 1 cup grated Parmesan cheese
  • 3 tablespoons prepared pesto
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 4 large eggs
  • 2 onion bagels, split and toasted
  • 8 cooked bacon strips

Directions

In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm.
Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break one egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs.
Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.
Top each bagel half with two slices of bacon, a poached egg and sauce. Serve immediately. Yield: 4 servings.
Originally published as Creamy Pesto 'n Bacon Eggs Benedict in Breakfast & Brunch Bookazine 2016, p57

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  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • 1 cup grated Parmesan cheese
  • 3 tablespoons prepared pesto
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 4 large eggs
  • 2 onion bagels, split and toasted
  • 8 cooked bacon strips
  1. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm.
  2. Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break one egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs.
  3. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.
  4. Top each bagel half with two slices of bacon, a poached egg and sauce. Serve immediately. Yield: 4 servings.
Originally published as Creamy Pesto 'n Bacon Eggs Benedict in Breakfast & Brunch Bookazine 2016, p57

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