Bacon Eggs Benedict
- 8 slices Kentucky Legend Bacon
- 4 large eggs
- 2 teaspoons white or rice vinegar
- 2 English muffins
- 2 tablespoons chopped parsley, for garnish
- 10 tablespoons unsalted butter (if using salted butter, omit the added salt)
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- Dash cayenne or Tabasco sauce
- Cook bacon in a skillet until browned on both sides. Remove from pan and place on paper towel-lined plate to drain excess grease.
- While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
Blender Hollandaise sauce:
Gently melt 10 tablespoons unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender. Blend on medium to medium high speed for 30 full seconds (count or time it), until eggs lighten in color.
Turn the blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.
Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.
- Working one egg at a time, crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, slip in another egg, until all four are cooking.
- Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
- Toast English muffins and spread with butter. Top with two slices of bacon and a poached egg. Drizzle hollandaise sauce on top and garnish with parsley.
|59 g fat|
|38 g carbs|
|24 g protein|