Stir Fry Pork

Eggs Benedict W/ Dill Hollandaise and Bacon

Serves: 4 – 6

Dill Hollandaise
Photography by Blake Zimmerman

So this is pretty close to the traditional method of cooking Eggs Benedict, BUT this one has Bacon and Dill!  The Bacon adds extra crunch, and saltiness while the Dill lightens the strong flavors of the Hollandaise Sauce.

INGREDIENTS

  • 6 Large Eggs at Room Temp.
  • 12 Pieces of Thick Cut Bacon
  • 3 English Muffins, Halved
  • 1 Red Bell Pepper, Diced
  • 1 Tbsp White Distilled or Apple Cider Vinegar
  • 1 Tbsp Salt
  • 1/2 Stick Butter

HOLLANDAISE INGREDIENTS

  • 4 Egg Yolks
  • 1 Stick of Butter
  • 2 Tsp Fresh Lemon Juice (Just Squeeze in Half a Lemon)
  • 2 Tsp Cayenne Pepper
  • 1 Tbsp Dill
  • 1 Tsp Salt
  • 1 1/2 Tbsp Paprika

Photography by Blake Zimmerman

RECIPE

  1. Heat a Medium/Large Pan to Medium Heat, add your bacon when it’s hot
  2. Cook bacon 4-5 Minutes per side, or to the degree of doneness you like best
  3. Place halved English Muffins in Toaster
  4. When done, top with butter and set aside
  5. Get a big Pot, Fill it up with water as if you were going to be making pasta
  6. Add Salt
  7. Heat it to a boil, lower it to medium heat so it simmers
  8. Add Vinegar
  9. Then, crack an Egg into a bowl and lower the bowl on its side into the water
  10. Once the egg is fully submerged, tilt the bowl to release the egg in the water
  11. **No more than 3 eggs should be in the water at any given time**
  12. Poach eggs for 4-6 Minute, until opaque without little translucent areas
  13. Top English Muffin with Bacon, then Egg
  14. Put Egg Yolks into a blender or food processor
  15. Heat 1 Stick of butter until fully melted (just put it in the microwave for 1 or 2 minutes with a paper towel on top of it)
  16. Add Lemon Juice, cayenne, and salt to processor/blender
  17. Turn on blender/processor and slowly add the hot butter
  18. It should thicken in texture, and become delicious
  19. Add Dill to blender/processor, and stir to combine
  20. Dice your Bell Pepper
  21. Pour the Sauce on the Eggs, and top with a sprinkle of Red Bell Pepper and Paprika

Eggs Benedict with Bacon and Dill Hollandaise
Photography by Blake Zimmerman
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