Our Recipes

Eggs Benedict

The perfect brunch! Be creative, and feel free to substitute croissants for English muffins, or bacon for salmon lox and dill!

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Yields2 Servings

 8 pcs Meridian bacon
 2 tbsp chopped parsley, for garnish
 4 eggs
 2 tsp white or rice vinegar
 2 croissants
 Butter
For Hollandaise Sauce
 10 tbsp unsalted butter
 3 eggs yolks
 1 tbsp lemon juice
 ½ tsp salt
 Dash of cayenne or tabasco

Preparation & Cooking Directions
1

Cook the bacon on medium low heat. Slowly fry bacon, turning occasionally, until cooked. Remove and set on paper towel.

2

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil. Add vinegar. allow water to come to a boil again, then lower to a simmer.

3

To make hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, lemon juice, salt in blender, blend for 20-30 seconds, until light in colour.

4

Turn blender down to low, slowly pour in the hot melted butter, while blending. Season to taste with salt and lemon. Keep warm.

5

To poach the eggs: Crack each egg into a small bowl. Place into barely simmering water. Wait for each egg to slightly solidify before adding the next one.

6

Turn off the heat, cover the pan, and let sit for 4 minutes. When ready, lift out eggs, starting with the first one put in. Time can vary.

7

Toast croissants while eggs are poaching.

8

Top toasted croissant with two slices of bacon. Add poached egg on top of the bacon, then pour hollandaise over. Sprinkle parsley, cayenne or tabasco, and serve at once.

Ingredients

 8 pcs Meridian bacon
 2 tbsp chopped parsley, for garnish
 4 eggs
 2 tsp white or rice vinegar
 2 croissants
 Butter
For Hollandaise Sauce
 10 tbsp unsalted butter
 3 eggs yolks
 1 tbsp lemon juice
 ½ tsp salt
 Dash of cayenne or tabasco

Directions

Preparation & Cooking Directions
1

Cook the bacon on medium low heat. Slowly fry bacon, turning occasionally, until cooked. Remove and set on paper towel.

2

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil. Add vinegar. allow water to come to a boil again, then lower to a simmer.

3

To make hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, lemon juice, salt in blender, blend for 20-30 seconds, until light in colour.

4

Turn blender down to low, slowly pour in the hot melted butter, while blending. Season to taste with salt and lemon. Keep warm.

5

To poach the eggs: Crack each egg into a small bowl. Place into barely simmering water. Wait for each egg to slightly solidify before adding the next one.

6

Turn off the heat, cover the pan, and let sit for 4 minutes. When ready, lift out eggs, starting with the first one put in. Time can vary.

7

Toast croissants while eggs are poaching.

8

Top toasted croissant with two slices of bacon. Add poached egg on top of the bacon, then pour hollandaise over. Sprinkle parsley, cayenne or tabasco, and serve at once.

Eggs Benedict
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