Here’s a great way to start your day off right with a tongue tempting, “tried and true” touch of traditional tastes, based on a basic “bacony” breakfast billing that is creatively combined with today’s modern sophistication and flavorful experimentation with the classics. Enjoy!
Sun-Dried Tomato Bacon & Eggs Benedict
Hollandaise Sauce Ingredients:
4 egg yolks
1 cup melted butter
3 ½ tbsp freshly squeezed lemon juice
1 tbsp. fresh drinking water
1/8 tsp. Worcestershire Sauce
1 inch of white pepper, freshly ground
¼ tsp. salt
8 strips Sun-Dried Tomato Bacon
4 English Muffins, split
2 tbsp butter, softened
1 tsp. distilled white vinegar
First fill the bottom of a double boiler part-way with water.
Make sure that water does not touch the top pan.
Bring water to a gentle simmer.
In the top of the double boiler, whisk together your egg yolks, lemon juice, white pepper, Worcestershire Sauce and 1 tbsp. of water.
Slowly add in the melted butter to the egg yolk mixture a little at a time while whisking the yolks vigorously.
If the sauce begins to get too thick, add a teaspoon or two of hot water to the mixture.
Continue whisking until all of the butter is fully incorporated and blended evenly.
Now whisk in the salt and remove from heat.
Place a lid on the pan to keep the sauce warm.
Preheat oven on broiler setting.
While your eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
To poach the eggs, fill a large saucepan with 3 inches of water.
Bring water to a gentle simmer and then add the vinegar.
Carefully break eggs into simmering water, and allow them to cook for 2 ½ to 3 minutes.
Remember that the yolks should remain soft in center.
Remove eggs from water with a slotted spoon and set on a warm plate.
Spread the softened butter over the toasted muffins halves.
Top each muffin half with a slice of bacon and one poached egg.
Drizzle the poached egg and bacon covered muffins with hollandaise sauce & serve!