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Bacon Mozzarella Benedict

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Bacon Mozzarella Benedict

Having houseguests is the perfect reason to cook a fancy breakfast. My sister and her boyfriend recently came to visit and this Bacon Mozzarella Benedict was inspired by my sister’s boyfriend’s love of poached eggs and his obsession with bacon. I added a mozzarella sauce because I am a firm believer that cheese makes everything better.

If you wanted to take a shortcut with this recipe you could use fried eggs instead of poached eggs. If you choose to fry the eggs you could turn this into an amazing egg sandwich. There are so many ways to switch this up and make it your own – add tomatoes, a slice of avocado, sautéed spinach, or even a touch of pesto.


Total time: 20 minutes
Serves: 4

You will need:
4 slices of Bacon
2 teaspoons Flour
1/3 cup Milk
1/4 cup Mozzarella
1 tablespoons Parmesan
Salt and Pepper
4 Eggs
1 tablespoon White Vinegar
2 English Muffins
1/2 cup Arugula

Bacon Mozzarella Benny

Step 1:
Heat the oven to 400 degrees. Spread the bacon out in a single layer on a baking sheet. Place in the oven, then get to work on poaching the eggs and making the mozzarella sauce.

Step 2:
Whisk the flour and milk together in a saucepan over medium heat. Bring to a slow and steady boil, whisking constantly for 1 minute while the mixture thickens. Then add the cheese, and stir until melted. Keep warm over low heat while you poach the eggs.

Step 3:
Poach the eggs. Add 2 inches of water to a skillet, add 2 tablespoons of vinegar and bring to a slow boil. Then crack an egg into a small bowl – make sure the yolk does not break. Once the water has boiled, gently lower the egg into the water. If the egg white spreads out too much you can pull it back together with a spoon. Repeat putting up to 4 eggs in one pan. After 2 minutes carefully make sure that the egg is not stuck to the bottom of the pan and roll the egg over. Cook for 3-4 minutes total depending on how runny you like your eggs. Click on the video tab at the top of this page to view a video demonstration.

Step 4:
Toast the English muffins. Remove the bacon from the oven.

Step 5:
Assemble the bacon mozzarella benedict by placing the toasted English muffins on two plates. Add the arugula on top, and then the bacon, poached eggs, and finally the mozzarella sauce. Serve immediately.


Friday 31st of October 2014

I intend to make a lot of recipes, but always make excuses when it comes down to it. THIS, however, is going on my MUST-MAKE pin board! Looks so delicious and doesn't seem all that tricky!

Jen Wold

Friday 31st of October 2014

You had me at "bacon". Pinned! xx

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