A Spicy Bacon Eggs Benedict on a beautiful Sunday morning, OHHH YEAH! Making those benedicts on homemade English Muffins, WHAT?
Ok, so I was a bit of an overachiever with this Sunday morning breakfast, but homemade bread? Not something we do everyday, but it’s SO worth it when we do! I’m on Spring Break from school right now, so I have time to spend making homemade English Muffins, and hollandaise, and poached eggs. Needless to say, Steve was pretty much in breakfast heaven.
I decided to make Bacon Eggs Benedict for two reasons…
- I had bacon in the house. I did not have ham in the house.
- It’s bacon.
Then I made it SPICY! Steve loves da spice…and eggs, and bacon, and English muffins. A little Frank’s Red Hot really brings out a nice flavor in the hollandaise, too.
- 1 english muffin, toasted
- 2 eggs
- 1 egg yolk
- 1 1/4 teaspoons water
- 1 teaspoon fresh lemon juice
- 1 stick of butter (1/2 cup)
- salt to taste
- 1 1/2 teaspoons of hot sauce
- chopped chives
- 4 slices of bacon, cooked
- Begin by making the Hollandaise Sauce. Melt the butter in a saucepan, swirl until it is no longer frothy.
- Place the egg yolk in a cup that just fits the head of your immersion blender. Add the lemon juice and water to the cup. Turn on the immersion blender and begin pouring the butter into the mug while the immersion blender is still on. Blend until the sauce is completely smooth. Whisk in the hot sauce and salt to taste. Store in a lidded pot in a warm place. The Hollandaise cannot be reheated, only kept warm for a short time!
- Now poach the eggs! Boil a pot of water. Add the egg to the water for about 20 seconds, remove and crack the egg into a small bowl. Stir the water in a swirling motion. Pour the egg into the eye of the swirl. Continue swirling the water so the egg white wraps around the yolk. Cook for about 1 1/2 minutes or until the whites look set. Carefully remove with a slotted spoon and place on a dry paper towel and cover to keep warm. Repeat with the other egg.
- Cut the cooked bacon into smaller strips, place them on top of each half of the toasted English muffin. Top each muffin with a poached egg. Spoon hollandaise over the top of each and sprinkle with chives. Add hot sauce if desired!