Bacon Eggs Benedict
Eggs Benedict is traditionally made with ham, but bacon fans know that this dish is better with bacon! This recipe comes from Maple Leaf Farms and as pictured is made with (believe it or not) duck bacon. Duck bacon is a lean alternative to traditional pork bacon for those poor folks who have to watch their fat and sodium intake. Unlike turkey bacon, Maple Leaf Farms Duck Bacon doesn’t compromise on taste or texture. Naturally Applewood Smoked Duck Bacon made exclusively with boneless duck breast meat is cured and cut thick. It has 57% less fat and 26% less sodium than pork bacon. If duck bacon’s not your thing, substitute your favorite pork bacon.
3 Egg Yolks
10 Tbsp Unsalted Butter, cut into 1 Tbsp. pieces
2 tsp. Fresh Lemon Juice
1/2 tsp. Kosher Salt
1/8 tsp. Cayenne Pepper
12 English Muffin Halves, toasted
12 slices Maple Leaf Farms Duck Bacon, cut in half
12 Eggs, poached
Chopped Parsley to Garnish (optional)
Instructions for the Hollandaise Sauce:
1. Fill a medium saucepan with 1-inch of water (for a double-boiler) and bring to a simmer over medium heat. Reduce heat to low.
2. Place egg yolks in a medium bowl (glass or metal) and whisk until they lighten in color, about 1 minute.
3. Place bowl with eggs over saucepan with simmer water and whisk constantly until thickened and doubled by volume, about 3 to 5 minutes.
4. Remove bowl from saucepan and whisk in butter, 1 tablespoon at a time. Whisk in lemon juice, salt and cayenne. Keep warm, covered, over double broiler.
1. Fry duck bacon halves in a skillet over medium-high heat.
2. Lay two English muffin halves on each place. Top each with two of the duck bacon halves.
3. Carefully place one poached egg on top of each muffin stack. Pour hollandaise sauce over each.
4. Garnish with parsley, serve and enjoy.
Tags: bacon, benedict, breakfast, brunch, duck, eggs, hollandaise, recipe, sauce
Categorised in: Bacon Recipes
This post was written by Bacon Babe