Eggs Benedict with Bacon and Mushrooms
User Reviews
5
3 reviews
Excellent
Eggs Benedict with Bacon and Mushrooms
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- Hollandaise sauce
- 8 Bacon slices, cooked until crispy
- 2 tbsp butter
- 8 oz button mushrooms sliced
- ½ small shallot sliced thinly
- 1 garlic clove, minced
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- lemon juice fresh, a squeeze, to taste
- 1 tsp vinegar for poaching liquid
- 4 egg large
- 2 English muffins halved
- 1 tbsp chives fresh, finely chopped, to taste
Instructions
- Use your blender and make this easy blender hollandaise sauce – click the link for the recipe.
- Pour the completed sauce into the serving container and store it in a warm place until used. You can also place the serving container into a shallow bowl of hot water to help keep it warm. Use within the hour.
- Cook the bacon in a skillet over medium heat until golden brown and crispy. Place on a paper towel to drain grease. Set aside.
- Remove all of the bacon grease from the skillet. Heat the butter in the same skillet over medium-high heat. Add the mushrooms and leave undisturbed for 3 minutes then toss and continue to cook until golden brown and caramelized, about 2-3 minutes. Add the shallot and cook, stirring often, for 1 minute. Add the garlic and cook, stirring constantly, for 1 minute. Remove from the heat and season with sea salt and freshly cracked pepper, to taste, along with a squeeze of lemon juice. Toss to coat evenly. Set aside.
- Heat 1 ½ inches of water and 1 teaspoon of white vinegar in a small saucepan and bring to a simmer.
- Break 1 egg into a small ramekin. Once the small saucepan of water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide the egg into the water.
- Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 40 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.
- While the egg is cooking, toast the English muffin half then butter it, if desired.
- Add slices of bacon followed by some of the caramelized mushrooms. Top with the drained poached egg then pour some hollandaise sauce on top.
- Sprinkle with some finely minced chives. Serve immediately. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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