Bacon Eggs Benedict
Recipe Created For Hillandale Farms By Nichole Bryant
Servings
2 servings | Total Time: 25 minutes
Ingredients
● 4 large eggs
● 4 slices of bacon (thick or regular cut)
● 2 English muffins, split
● 2 tbsp butter (for toasting English muffins)
● 1 cup prepared hollandaise sauce (store-bought or premade)
● 1 tbsp white vinegar (for poaching)
● Salt and freshly ground black pepper
● Optional: chopped chives or parsley for garnish
Instructions
1. Cook the bacon: In a skillet over medium heat, cook bacon until crisp to your liking. Drain on paper towels and keep warm (or keep skillet with rendered fat for toasting muffins).
2. Toast the muffins: Spread butter on cut sides of English muffins. Toast in the skillet (in bacon fat if desired) over medium heat until golden; keep warm.
3. Heat hollandaise: Gently warm prepared hollandaise in a small saucepan over low heat or in a microwave in short bursts, stirring until smooth. Keep warm.
4. Poach the eggs: Bring a wide saucepan of water to a gentle simmer (not a rolling boil). Add vinegar. Create a gentle whirlpool in the water with a spoon and slide each egg directly into the center. Poach 3–4 minutes for runny yolk (longer for firmer). Remove with a slotted spoon. Repeat for remaining eggs.
5. Assemble: Place toasted muffin halves on plates. Top each half with bacon. Place a poached egg on each. Spoon warm hollandaise over the eggs. Season with salt and pepper and garnish with chives or parsley if using. Serve immediately with fresh fruit, if desired.
