In stock
SKU
7102 R016

7102 Slow Burn - Bacon Eggs Benedict

Our South Beach Mango Chipotle Seasoning will add new flavor to your Eggs Benedict

7102 Slow Burn - Bacon Eggs Benedict

Bacon: Preheat oven to bake at 375°. Arrange strips of bacon on a wire rack over a sheet pan. Sprinkle 1 tablespoon of Slow Burn Seasoning on top of the bacon. Bake for 25 minutes or until desired doneness.

Prepare the hollandaise: In a double boiler or a pot of simmering water with a metal bowl over the steam (do not let the water touch the bottom of the bowl). Whisk together egg yolks with juice from ½ a lemon until it thickens and doubles in volume. Slowly whisk in the melted butter a little bit at a time until all the butter is incorporated. Do not let the mixture get too hot as the eggs will scramble. Remove from the heat as necessary and stir in 1/2 tablespoon of the Slow Burn Seasoning. If the mixture gets too thick add a little of the simmering water and whisk it in. Keep warm and set aside.

Poached eggs: Bring a pot of water to just below a boil and add the vinegar. Stir the simmering water to create a “vortex” in the center. Crack one egg at a time into a small bowl and then gently drop each egg into the vortex. Cook for 3 minutes.

Assemble and enjoy!

- 4 egg yolks

- 4 eggs

- ½ cup unsalted butter, melted 

- ½ lemon, juiced

- 8 slices bacon

- 1 1/2 tablespoons (7102) Slow Burn Seasoning

- 2 English Muffins, toasted

- 1 tablespoon white vinegar 

To get the perfect poached eggs, allow the eggs to warm up to room temperature before cooking.  To separate eggs, use eggs right out of the refrigerator.  Cold eggs are easier to separate. 

Our South Beach Mango Chipotle Seasoning will add new flavor to your Eggs Benedict

 

More Information
SKU 7102 R016
Ingredients

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Prep Time 10 Minutes
Cook Time 30 Minutes
Total Time 40 Minutes
Yield 2 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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