Peameal Bacon Eggs Benedict Recipe
Pea Shoots, Hollandaise
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Ingredients
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Peameal Bacon
Hollandaise Sauce
Poached Eggs
Assembly
Method
Cooking Peameal Bacon
- 1
Making Hollandaise Sauce
- 2
Prepare the Sauce
In a double boiler, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth and creamy. Season with salt and cayenne pepper.
Poaching Eggs
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add vinegar. Crack eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes or until whites are set but yolks remain runny. Remove with a slotted spoon.
Assembly
- 4
Assemble the Benedict
Toast the English muffin halves. Place a slice of crispy peameal bacon on each half, top with pea shoots, and a poached egg. Finally, drizzle with hollandaise sauce and garnish with fresh herbs if desired.
