Eggs benedict is one of our all time favourite breakfast foods. With COVID closing all of the restaurants for dine in in Alberta, we’ve gotten pretty good at making it at home! Our most recent version includes honey bacon. It was so delicious that I don’t know if we will ever make it without! This recipe uses our favourite bacon from truLOCAL and our favourite seasoning from Neil’s Sarap BBQ. Two must tries!! Now let’s get to the good stuff.
1 tablespoon white vinegar
1 english muffin
1 package hollandaise
1 package TruLOCAL Sugar Free Nitrate Free Bacon
1/4 cup Peace River Honey
1 tbsp Neil Sarap DAYUM Seasoning
Begin by preparing the honey bacon. Preheat oven to 400 degrees Fahrenheit. Place bacon on parchment lined baking sheet. In a small bowl, combine Peace River Honey and DAYUM seasoning. Using a brush, brush each piece of bacon with the honey mixture. Bake for 20 minutes or until crispy.
Carefully drain the fat from the bacon into a plastic container that can go into the garbage can after. I like to save cream cheese containers for this purpose, any other plastic container works great too.
Set bacon aside until it is time to assemble the eggs benedict.
Next, bring a small pot of boiling water to a boil over medium high heat. While you are waiting for that to boil, prepare your hollandaise sauce following the instructions on the packet.
Once the water is boiling, add the tablespoon of vinegar. This is the secret to perfectly poached eggs for beginners. Then, carefully crack both eggs into the boiling water. Poach the eggs for 4 minutes for medium eggs.
While the eggs are poaching, put your english muffins into the toaster.
Now it is time to assemble the eggs benedict! Begin by placing the toasted english muffins on a plate, top them with your honey bacon, add the poached eggs (using a slotted spoon to remove them from the water), and top with hollandaise.