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Eggs Benedict with Bacon Hollandaise
Eggs Benedict with Bacon Hollandaise
Eggs Benedict with Bacon Hollandaise
Eggs Benedict with Bacon Hollandaise

Eggs Benedict with Bacon Hollandaise

David Venable

Eggs, bacon and MORE bacon make this brunch staple simply irresistible!

Ingredients

  • 6–8 slices bacon
  • 4–5 egg yolks
  • 1/2 tsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1/8 tsp cayenne pepper
  • 2 Tbsp bacon grease, melted
  • 6 Tbsp butter, melted
  • 4 English muffins, toasted
  • 8 poached eggs
  • Chives, chopped, for garnish

Directions

Bake the bacon on a baking sheet for 20–25 minutes, depending on how crispy or chewy you want your bacon. Remove the baking sheet from the oven and pour the grease into a mixing bowl. Set aside.
In a food processor or blender, add the egg yolks, Dijon mustard, lemon juice, and cayenne. Blend on low speed for a few seconds. With the food processer or blender running on low speed, slowly pour in the bacon grease and butter. In about 30 seconds to 1 minute, the homemade hollandaise will be ready.
To build the eggs benedict, starting by splitting the English muffins (there will be 8 halves in total). Place a slice of bacon torn in half on top of each muffin, followed by a poached egg. Top with the hollandaise sauce and garnish with the chives.

Cook's Notes

Make this an entire meal by serving it with hash browns or a side salad.

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