Eggs Benedict with Duck Bacon

Make any brunch special with this updated take on traditional Eggs Benedict


Prep Time {14 min}

Cook Time {16 min}

Serving Size {6 servings}


Hollandaise Sauce:
3 Egg Yolks
10 Tbsp. Unsalted Butter, cut into 1-Tbsp. pieces
2 tsp. Fresh Lemon Juice
1/2 tsp. Kosher Salt
1/8 tsp. Cayenne Pepper

12 slices Maple Leaf Farms Duck Bacon, cut in half
12 English Muffin Halves, toasted
12 Eggs, poached
Chopped Parsley, for Garnish (optional)


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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 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.

Serving Suggestion: Serve with Homes Fries (Breakfast Potatoes) on the side as pictured.

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