Truffle Eggs Benedict
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Directions
Item No.
251846
Ingredients
- 4 ounces thick-cut bacon
- 1 Tbsp. white vinegar
- 2 Tbsp. salt
- 4 whole eggs
- 2 English muffins
- ½ ounce greens, such as arugula
- ½ cup Stonewall Kitchen Truffle Hollandaise Sauce
- 1 Tbsp. sliced chives
Directions
- Preheat oven to 350°F. Lay bacon out on a foil-lined baking sheet and cook to your liking, about 16 – 20 minutes. Remove from heat and place on pare towels to drain excess fat.
- Fill a shallow pot half way with water and bring to a gentle simmer. Add vinegar and salt. Using a slotted spoon, swirl the water around the pot so that it continues to move after you remove the spoon. Carefully crack each egg into the swirling water and allow to cook for approximately 4 – 5 minutes.
- While eggs cook, split and toast English muffins. Top with cooked bacon and arugula.
- Using the slotted spoon, carefully remove each egg from poaching water, allowing any excess water to drain back into pot. The egg whites should be opaque and cooked through, the yolks should still be runny.
- Place eggs on top of the English muffins with bacon and arugula. Warm hollandaise gently and dollop on each benedict. Top with chives and serve along fresh avocado.
