Quick Bacon Jam Eggs Benedict September 16 2013
- 1 English muffin
- 2 eggs
- 2 oz The Bacon Jams All Original Spreadable Bacon
- 2 tablespoons Hollandaise sauce
- 1 teaspoon butter, salt and pepper to taste
This is a quick recipe, so we will be using a fried, sunny side up egg and premade Hollandaise sauce (we usually use the premade sauce from Trader Joe’s, but use whatever source is good for you).
Heat an 8-inch, non-stick pan on medium and when hot add butter to melt and spread around pan. When pan is hot, drop the English muffin in the toaster set to light brown.
Crack an egg and gently place on one side of pan. Use spatula to contain the white from spreading out larger than the size of your muffin. Repeat with second egg on other side of pan.
Sprinkle salt and pepper on the eggs to taste and cover the pan to allow the steam to cook the top. When English muffin is toasted, spread 1 oz of The Bacon Jams All Original Spreadable Bacon on each side. Heat Hollandaise for a few seconds if required.
Check on the eggs. They are done when the white is completely cooked and the yolk has a light skin but retains a bright yellow color. Gently remove egg from pan and place on top of the bacon jam, then finish with a tablespoon of Hollandaise sauce on each half.