Eggs benedict with duck bacon
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.