Turkey Bacon Eggs Benedict
A spin on regular Eggs Benedict, with turkey bacon instead of Canadian ham, topped with a gently poached egg and homemade hollandaise sauce. Perfect for brunch or breakfast.
Each serving will include:
- 1 English muffin split in half
- 1 slice cooked turkey bacon recipe below
- 1 poached egg recipe below
- 1 tablespoon hollandaise sauce recipe below
For the poached eggs:
- 4 cold eggs
- 1 tablespoon white vinegar
- 2 egg yolks room temperature
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 3 tablespoon salted butter melted
- ⅛ teaspoon black pepper
- 1 teaspoon chopped parsley
Cook the turkey bacon:
Preheat the oven to 400°F.
Place turkey bacon on to a baking tray lined with aluminum foil or parchment paper.
Bake for 25-30 minutes, flipping once halfway, until crispy.
Note: you'll have more turkey bacon than needed for this recipe.
Prepare the English muffin:
To warm up the English muffin, place it onto a plate and microwave for 20-30 seconds, until just warm.
Use a fork to gently prod the English muffin in half.
Place the English muffin halves into a toaster to toast until light and crisp.
Make the hollandaise sauce:
Whisk 2 egg yolks in a heat-safe glass bowl with lemon juice and mustard until pale in colour and increased a little in volume.
Place the bowl over a pot of barely simmering water (make sure the bowl isn't touching the water).
Continue to whisk until the egg yolks double in volume.
Drizzle in a little melted butter at a time, while whisking the egg yolks.
Wait until the egg yolks have absorbed the butter before adding more butter. [You may not need the entire amount of butter].
Once the sauce is thick, pale, and glossy, remove the bowl from heat. Season with salt.
Keep the hollandaise sauce covered and in a warm location until ready to use.
Make the poached eggs:
Crack a whole egg into a small bowl.
Bring water in a pot to a simmer and add 1 tablespoon of white vinegar to the water.
With a spoon, stir the water in a circle to create a vortex.
Gently pour in the egg and gently stir so the egg doesn't sink. Lower the heat to barely simmering and leave it to poach for 3 ½ minutes until the egg white has set.
Use a slotted spoon to remove the eggs, and place onto a paper towel to drain.
Repeat with the remaining eggs.
Place 2 halves of an English muffin on a plate.
Add a slice of turkey bacon (cut in half) onto each muffin round.
Gently place a poached egg on each half.
Dollop a spoonful of hollandaise sauce.
Garnish with black pepper and parsley.
Calories: 403kcal | Carbohydrates: 16g | Protein: 11g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 407mg | Sodium: 508mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1029IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg