This eggs benedict with bacon is truly the most delicious eggs benny and super easy to make!
Hello readers! This is officially my first post on Jamie’s blog. I’m actually a little surprised she’s letting me do this but she did say she wanted more recipes and you likely don’t know this, but I love to cook! We actually have great synergy in the kitchen because she’s all about the baking and I’m all about the cooking. She gives me a few turns in the kitchen (or basically whenever my schedule allows) and I get to have a little fun and try to impress her with my amazing cuisine! I’ll just add this now so she doesn’t have add the editors note later: Its not that amazing….but I think its pretty darn good.
So for my first recipe (assuming she let’s me do more) I thought I would offer the one that gets me the most compliments. Everyone seems to LOVE my Eggs Benedict. The funny thing is its actually a pretty simple recipe, but it does take a little time to make, and there are a few key techniques that take this from good, to great (despite using a packaged hollandaise mix). Grilling in butter and not toasting the muffins is one example, adding the lemon juice to the hollandaise sauce is another. Small things, but they add up.
Print this off, give this a try and let us know in the comments how it turned out.
- 8 eggs
- 1 package of McCormick's hollandaise sauce mix
- 1 teaspoon lemon juice for hollandaise
- 1/2 cup butter for hollandaise
- 1 cup water
- 1 large pot of water
- 1 table spoon white vinegar
- 1 package of bacon
- 4 English muffins
- 1 to mato thinly sliced
- dried or fresh dill weed optional
- fresh ground pepper
Notes: You can always go traditional and use ham instead of bacon. I recommend shaved Black Forrest ham and adding cooked spinach (from frozen) instead of tomato.