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 pkg McCormick's hollandaise sauce mix
- 1 tsp lemon juice (for hollandaise)
- 1/2 cup butter (for hollandaise)
- 1 cup water
- 1 large pot of water
- 1 tbsp white vinegar
- 1 pkg bacon
- 4 English muffins
- 1 tomato, thinly sliced
- dried or fresh dill weed (optional)
- fresh ground pepper
Pre-heat your oven to 400 degrees and line a baking sheet with aluminum foil.
Place the bacon strips vertically on the baking sheet and bake until desired crispness (you may want to turn over the bacon strips for the last few minutes to help them cook more evenly).
Bring a pot of water to very light boil. Add the vinegar to the water (this helps the eggs to stay together).
Make the hollandaise sauce according the package instructions. If you cannot find McCormmick's mix, look for one that requires butter and water as those tend to taste the best. Add the lemon juice for a fresh kick to the sauce. Place a lid on the hollandaise to keep it warm while finishing up the rest of the recipe.
Take your muffins and cut them in half (if not pre-cut) and place them on a buttered skillet. I will often use a pot lid on top of them for even cooking. Remove once golden brown and place on your serving plates, 2 halves on each plate.
Remove the bacon and place the strips between a couple of layers of paper towel.
With the water at a very light boil, stir the water in a circle and place each egg one at a time into a mug, gently lower the mug into the water and drop it in. I wouldn't do more than 4 eggs at a time. Keep the water moving gently. Using a slotted spoon, carefully lift one an egg to check done-ness. You want your egg fairly soft so gently poke it with your finger. If it feels like a loose water balloon its not quite done. You want just a little firmness on the outside. Once done, place a plate and roll it off the slotted spoon to help the rest of the water fall off.
Take the bacon and break the strips in half. Place 3 strips onto each open faced muffin.
Place one or two thin slices of tomato on top of the bacon.
Place one poached egg on top and then add about two dollops of hollandaise sauce on top.
Sprinkle the eggs benedict lightly with paprika, some fresh ground pepper and optionally a little bit of dill.
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.