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 theSouth Beach Mango Chipotle 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 South Beach Mango Chipotle 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 South Beach Mango Chipotle 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 seperate eggs, use eggs right out of the refrigerator. Cold eggs are easier to separate.
|Prep Time||10 Minutes|
|Cook Time||30 Minutes|
|Total Time||40 Minutes|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|