Beef Bacon Eggs Benedict
Toasted English muffins topped with beef bacon, poached eggs, and warm homemade hollandaise sauce.
Equipment
- Heatproof bowl
- Saucepan
- Slotted spoon
Ingredients
Main Ingredients
- 3 large egg yolks for the hollandaise
- ½ cup unsalted butter melted
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- 4 large eggs for poaching
- 2 English muffins split and toasted
- 4 slices beef bacon
- 1 tbsp white vinegar for the poaching water
- 1 tbsp chopped fresh chives for garnish
Instructions
Cooking
- Whisk. Whisk the yolks and lemon juice over simmering water until slightly thickened.
- Butter. Slowly whisk in the melted butter, season, and remove from the heat.
- Bacon. Cook the beef bacon until lightly browned on both sides.
- Poach. Poach the eggs in barely simmering water with the vinegar for 2 to 3 minutes.
- Assemble. Layer muffin, bacon, and egg, spoon over the sauce, and top with chives.
Notes
Substitutions: Use Canadian bacon or smoked salmon in place of beef bacon.
Tips: Keep the water at a gentle simmer for the sauce and the eggs.
Storage: Refrigerate leftovers for 1 day and reheat the sauce gently.
Nutrition is calculated for one muffin half with bacon, egg, and sauce.