Bacon and Eggs Benedict
For a tasty twist on the classic try this bacon and eggs Benedict! It is a sure way to impress your family at tomorrow morning's breakfast table!
Servings: 4 servings
- 2 English Muffins toasted
- 4 strips bacon cooked and halved
- 4 eggs
- 1 teaspoon white vinegar
- 3 egg yolks
- 1 tbsp lemon juice or to taste
- 6 tbsp butter
Toast muffins and fry bacon until crisp.
Heat water in saucepan until simmering, add salt and vinegar.
Gently drop the eggs in the water.*
Turn off the heat and let the eggs sit and cook for 5 minutes, untouched.
Using a slotted spoon, remove each egg and place on top of English Muffin half and 2 bacon halves.
Add egg yolks to a pan on very low heat, and whisk vigorously until they thicken slightly.
Tip: The pan should be warm enough to heat the yolk, but not hot enough to cook it. Cooking the yolk will cause the sauce to curdle.
Add lemon juice to taste.
Add cold butter and whisk. The pan should have enough heat to melt the butter and incorporate it into the sauce.
Serve sauce generously over English Muffin halves topped with two halves of bacon and one poached egg.
* Swirl the water slowly prior to dropping the egg in to prevent "feathering" of the whites.
** If the sauce thickens too much, add small amounts of water to thin it out.
Calories: 419kcal | Carbohydrates: 14g | Protein: 13g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 370mg | Sodium: 499mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg