Breakfast Benedict with Bacon
Total Time50 mins
Skill LevelIntermediate
Servings4
Total Time50 mins
Skill LevelIntermediate
Servings4
Share
Key IngredientPremium Thick Cut Bacon 12oz.AboutWhen the family finds out you’re making breakfast benedict with thick cut bacon, everyone will set their clocks early! The rich, lemony hollandaise sauce makes it a family brunch favorite.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientPremium Thick Cut Bacon 12oz.
Recipe by
Ingredients
2 Sticks Unsalted Butter 6 Large egg yolks 2-3 Tablespoons Fresh lemon juice, plus more to taste 1/4 Teaspoon Cayenne 1/4 Teaspoon Salt 1/16 Teaspoon Freshly Ground Pepper 1 Tablespoon Water 1 Tablespoon White Distilled Vinegar 1 Tablespoon Salt 8 Large Eggs 4 English Muffins, Split 8 Slices Farmer John Thick Cut Bacon 2 Tablespoons Unsalted Butter, Room Temperature 1 Bunch Chives, Chopped Coarsely Ground Black Pepper, to taste Flaky Sea Salt, if desired Breakfast Potatoes or Fruit, if desired
Hollandaise Sauce
Key IngredientPremium Thick Cut Bacon 12oz.
Premium Thick Cut Bacon 12oz.Poached Eggs
To Assemble
Key IngredientPremium Thick Cut Bacon 12oz.Directions
1Cook bacon according to directions—baking method is preferred.
2Make the hollandaise: Melt butter in a small pot over medium heat until melted but not browned. Place egg yolks and 1 tablespoon water in a blender. Start blending, working very slowly. Add melted butter until it’s all incorporated. (If it starts to get too thick to blend, add a teaspoon of water at a time.) Add lemon juice and cayenne, and season with salt and pepper. Transfer the hollandaise to a small bowl, place plastic wrap directly on the surface and set aside. Keep in area where it’s warm.
3Poach the eggs: Fill a medium pot with 4 inches of water. Add vinegar, season with salt, and bring to a simmer. Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around and allowing the white to envelop the yolk. Repeat with remaining eggs. You could do four at a time. Check the eggs after 3 minutes. Use a slotted spoon to lift an egg out of the water and feel the white for firmness. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels. Set eggs aside.
4Assemble the Benedict: Place eight halves of toasted English muffin on a plate and butter them generously. Top each with 2 slices of bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, black pepper and serve.
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