Eggs bene­dict with duck ba­con

Imperial Valley Press - - FOOD -

Serv­ings: 6 Hol­landaise sauce:

3 egg yolks

10 ta­ble­spoons un­salted but­ter, cut into 1-ta­ble­spoon pieces 2 tea­spoons fresh lemon juice 1/2 tea­spoon kosher salt

1/8 tea­spoon cayenne pep­per 12 slices Maple Leaf Farms Duck Ba­con, cut in half

12 English muf­fin halves, toasted 12 eggs, poached pinch of salt chopped pars­ley, for gar­nish (op­tional)

To make Hol­landaise Sauce: Fill medium saucepan with 1 inch of wa­ter (for dou­ble-boiler) and bring to sim­mer over medium heat. Re­duce heat to low.

In medium bowl, whisk egg yolks un­til they lighten in color, about 1 minute.

Place bowl with eggs over saucepan and whisk con­stantly un­til thick­ened and dou­bled in vol­ume, about 3-5 min­utes.

Re­move bowl from saucepan and whisk in but­ter, 1 ta­ble­spoon at a time. Whisk in lemon juice, salt and cayenne pep­per. Keep warm, cov­ered, over dou­ble-boiler.

To cook duck ba­con and poach eggs: In skil­let over medium-high heat, fry duck ba­con halves 4 min­utes per side; set aside. In large pot over medium heat, bring wa­ter to sim­mer and add salt.

Crack egg into cup or small bowl. Gen­tly pour egg into sim­mer­ing wa­ter; re­peat for ad­di­tional eggs, leav­ing room around each one for cook­ing. Cook 2-4 min­utes, de­pend­ing on de­sired firm­ness.

Us­ing slot­ted spoon, care­fully re­move eggs from pan and place on pa­per tow­els to drain.

To as­sem­ble Eggs Bene­dict: Lay two toasted English muf­fin halves on each plate. Top each with two duck ba­con halves. Care­fully place poached egg on top of each muf­fin stack. Pour Hol­landaise Sauce over each. Gar­nish with pars­ley, if de­sired.

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