Turkey Bacon Eggs Benedict
User Reviews
5
Turkey Bacon Eggs Benedict
Description
Turkey Bacon Eggs Benedict is constructed from toasted English muffin halves topped with crispy turkey bacon slices and delicately poached eggs. The Hollandaise sauce combines egg yolks, lemon juice, and Dijon mustard whisked over gentle heat with melted butter to produce a rich, velvety sauce that crowns the dish. Baking the turkey bacon in the oven yields evenly cooked, crisp slices while allowing hands-off preparation.
The toasted English muffin provides a light crisp base supporting the moist poached eggs and flavorful sauce. The turkey bacon gives a subtle savory note without the intensity of pork bacon. Together, the elements balance texture and flavor, suitable for brunch or a special breakfast.
To complete the dish, sprinkle black pepper and chopped parsley as garnish. This dish is best assembled just before serving to maintain the crispness of the muffin and bacon and the warmth of the sauce.
Ingredients
Each serving will include:
- 1 English Muffin split in half
- 1 lice turkey bacon recipe below, cooked
- 1 egg recipe below, poached
- 1 tablespoon Hollandaise sauce recipe below
For the turkey bacon:
- 8 lices turkey bacon
For the poached eggs:
- 4 egg cold
- 1 tablespoon white vinegar
Hollandaise sauce:
- 2 egg room temperature, yolk
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoon butter melted, salted
Garnish:
- ⅛ teaspoon black pepper
- 1 teaspoon parsley chopped
Instructions
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.
Assemble:
- 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.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 407mg | 136% |
| Sodium | 508mg | 21% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1029IU | 21% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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