Decadence is something which makes bacon eggs Benedict the main attraction on a brunch table. Timing and order are a key to get it done correctly. It is high in fat and cholesterol, but extremely satisfying. You surely try quite many boiled eggs recipes in breakfast, but this recipe is one you shouldn’t miss.
To make it, first, you will want to have your hollandaise sauce ready. If you see its theory, you will find it is a lot similar to making mayonnaise. If your emulsion is stable, then it would not break, even when you put it at room temperature.
The next step will be to poach the eggs, crisp up the bacon, and toast the muffins. After this, everything gets super easy. All you need to do is stack the ingredients and on them, sprinkle herbs, salt, and pepper.
To make the bacon eggs Benedict recipe easy and simple, you just need to follow the basic version but don’t worry, you will enjoy it to a great extent. But there is no restriction on exploring eggs benedict variations. You can try adding sliced avocado, smoked salmon, or even wilted greens.
Bacon Eggs Benedict Recipe
Decadence is something which makes bacon eggs Benedict the main attraction on a brunch table. Timing and order are a key to get it done correctly. It is high in fat and cholesterol, but extremely satisfying. You surely try quite many eggs recipes in breakfast, but this recipe is one you shouldn’t miss.
For Benedict and assembly
To prepare the Hollandaise sauce: in a small pan/pot, melt the butter over medium heat, for 3-4 minutes or until it is foamy, but hasn’t begun to turn brown.
Blend 2 teaspoons of water and egg yolk in a blender. Then very slowly and smoothly, add the still hot butter until it is all incorporated.
Add cayenne, lemon juice, salt, and pepper to it.
Transfer the sauce to a bowl and place a plastic wrap on the surface, to avoid skin formation.
Set it aside at room temperature.
Poach the eggs: take 3-inches of water in a medium pot. Add vinegar and salt to it and let it simmer, but not boil.
With a spatula, stir the water in a clockwise motion. Very gently and in the center of the pot, crack an egg. Let the water move around it and letting the yolk be enveloped by its white.
Repeat the process with the remaining eggs. You can add up to 4 eggs at a time.
Let the eggs cook until their whites are set but the yolks runny. It will take around 4-5 minutes for them to cook.
Once the eggs are done, drain the water and let the eggs dry on a clean kitchen towel or paper towels.
In a toaster or an oven, toast the muffins so that they are crisp and a perfect golden brown. You can toast them thoroughly as they will be in the sauce and poached eggs.
In a skillet, cook the bacon or ham, over medium-high heat, for almost 6 minutes, or until they are golden brown and crispy at the edges.
Assemble the eggs Benedict: place the muffin halves in a plate and generously butter them.
Top each slice with bacon or ham, and then with a poached egg.
Spoon over the Hollandaise sauce and sprinkle with sea salt, black pepper, and chives.
Amount Per Serving
Calories from Fat: 494
Total fat: 55 grams, 85%
Saturated fat: 29 grams, 145%
Trans fat: 1.5 grams
Cholesterol: 755 mg, 252%
Sodium: 1946 mg, 81%
Potassium: 570 mg, 16%
Total carbohydrates: 30 grams, 10%
Dietary fibers: 2.2 grams, 9%
Sugars: 1.2 grams
Protein: 30 grams
Vitamin A: 41%
Vitamin C: 12%