Candied Bacon Benedict
Candied Bacon Benedict
This benedict is ah-mazing!! My husband is an eggs benedict connoisseur and this one is by far the best benedict he's ever tasted! The candied bacon balances out all the flavors to give it a sweet and salty taste...delicious!
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- 2 Cups Distilled White Vinegar
- 4 Eggs
- 1 lb. Sliced Bacon
- ½ Cup Brown Sugar
- 1 Tablespoon Dijon Mustard
- 2 English Muffins cut in half
For the Hollandaise Sauce
- 3 large egg yolks
- 1 ½ Tablespoons Milk
- 10 Tablespoons Butter, melted
- 2 Teaspoons Lemon Juice
- Salt, Pepper and Hot Sauce to taste
- For the Hollandaise Sauce, fill a saucepan with about 2 quarts of water and bring to a boil. Place a stainless steel or microwavable bowl on top and turn the heat down to medium high. Add the egg yolks and milk whisking rapidly until smooth. Add the rest of the ingredients and whisk until sauce gets thick. Cover and set aside. You can also make this a day in advance and heat it up n the stove or in the microwave.
- To poach the eggs, fill two small bowls with ½ cup of white vinegar each. Crack one egg into each bowl and let it sit for 5 minutes. Meanwhile, fill a medium saucepan with 2 quarts of water and bring to a boil over medium high heat. Start whisking the water rapidly in a circular motion to create a whirlpool effect, and then slip the egg with vinegar in the water continuing to stir lightly. Once that comes back up to a boil, turn the heat down to medium and simmer the egg for two minutes before taking it out with a slotted spoon. Repeat process with the next egg. After that one is poached, dump out the water, refill it and refill the small bowls up with ½ cup of vinegar each with an egg and repeat the process over. The nice thing about poaching eggs is that you can make them a day in advance! Just cover them, chill in the refrigerator overnight and then heat them back up in a pot of simmering water for 1 minute.
- For the Candied Bacon, preheat the oven to 400 degrees and place a wire rack on top of a baking sheet. In a large plastic gallon bag knead the brown sugar and Dijon mustard until it becomes a paste. Add one slice of bacon at a time, coating each slice and laying it on the rack. You should be able to fit at least 8 on the rack. Bake for 10 to 15 minutes or until caramelized (may be more if you have thick sliced bacon. Repeat with the remaining bacon and set aside.
- To assemble: Toast the English muffin slices in the toaster, place two slices of bacon crisscrossed on top of each slice, place the poached egg on top of the bacon and then drizzle with the hollandaise sauce. This recipe makes four eggs benedicts plus more bacon as a side.
- Make sure to use fresh eggs when poaching eggs because if they are old, they wont hold up as well.
Tori Winkelman http://toriwinkelmanbooks.com/