1 tablespoon white vinegar
1 english muffin
1 package hollandaise
1 package 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. We 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, toast the english muffins.
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.