Baked Honey Bacon Benedict
from the National Honey Board
4 tablespoons - butter
1 package - english muffins, split
1 lb. - thick bacon
1/4 cup - honey
1 dozen - eggs
Salt and pepper to taste
2 packages - hollandaise sauce
2 cups - 2% milk
1 stick - butter
Fresh parsley or chives and paprika for garnish
Preheat oven to 350°
Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.
Spread the bacon out on a parchment lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.
Prepare the hollandaise sauce according to the package directions and keep warm.
Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.
Serves immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.
Tip: You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.
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