Valley Fresh Benedict Recipe

Preparation

1. 1

   Cook the Bacon

   In a skillet over medium heat, cook the maple smoked bacon until crispy. Remove and drain on paper towels.

2. 2

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack the eggs into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain.

3. 3

   Toast the Muffins

   While the eggs are poaching, split and toast the English muffin until golden brown.

4. 4

   Prepare the Tomatoes

   Slice the vine ripened tomato into thick slices.

5. 5

   Assemble the Benedict

   Spread the herbed garlic boursin on each half of the toasted English muffin. Top with the sliced tomatoes, followed by the crispy bacon strips. Place the poached eggs on top of the bacon, and generously drizzle with hollandaise sauce.