Bacon Jam Eggs Benedict is the ultimate brunch to say goodbye to the year and welcome a new one. This was our last brunch of 2017 and it surely did not disappoint.
2017 was the year of bacon jam. I saw it on more menus this year and with more ways to utilize it than just smothered on a burger. I love a good eggs benedict, but I’m looking for more than just a piece of rubbery Canadian bacon. Bacon jam seemed like an epic upgrade.
This is an Easy Bacon Jam Recipe to follow and it’s all done in one skillet. I like blending mine, but it’s totally optional for texture.
If you haven’t made Eggs Benedict at home before, fear not, it’s easier than you think. I always, ALWAYS, make my hollandaise in the blender. If making Eggs Benedict for a crowd toast your split English muffins in the oven for simple bulk toasting. Poach your eggs in a large shallow pan or I highly recommend the Sous Vide method for bulk poaching.
*Not photographed* I totally added avocado to this Benedict because I’m a millennial.
Wine Pairing Recommendation: Pop those bubbles and pour a mimosa!
Bacon Jam Eggs Benedict
Use the Easy Bacon Jam recipe on the blog. Make it ahead of time and store in the fridge for up to two weeks. Eggs Benedict prep is easy just have everything ready to go before cooking starts and assembly will be easy. The key to eggs benedict for hollandaise and poaching eggs is super fresh eggs. I would not suggest using eggs that have been hanging out in your fridge for weeks.
Ingredients
- 8 whole Eggs, for poaching
- 2 tablespoons White Vinegar
- 4 English Muffins, sliced and toasted
- Bacon Jam, for spreading
- 2 whole Eggs Yolks
- 1 tablespoon Lemon Juice, {Half lemon fresh squeezed}
- 2 tablespoon Hot Tap Water or Hot Water from egg poaching liquid
- 2 sticks Butter, melted
- 1 pinch Cayenne Pepper
- 1/2 teaspoon Kosher Salt
- Chives, chopped for garnish
Directions
- Step 1 Place a large shallow pan of water on the stove with the white vinegar and bring to a slow simmer.
- Step 2 Have a couple things prepared before you start: Eggs at the ready with a slotted spoon, and a small glass bowl for the eggs. Work in batches. Using a small bowl crack the egg one by one into it and slowly slide each egg into the water bath, leaving space in between eggs. Now leave it! Maintain a slight simmer but don’t let the water boil.
- Step 3 Poach the eggs for 3 minutes for a perfect medium egg. Remove eggs with a slotted spoon and place on a paper towel lined plate. You may at this point shock them in an ice bath to stop the cooking process while you prep everything else and rewarm them in the same water bath before serving.
- Step 4 You can prepare the hollandaise while eggs are poaching, it does not take long at all with a blender. In a blender add the egg yolks and lemon juice. On the “puree” setting of your blender mix for 30 seconds until eggs look foamy. With the blender still running slowly drizzle in the hot tap water to temper the eggs. Continue mixing and slowly drizzle in melted butter. Season with a pinch of cayenne pepper and kosher salt. Place hollandaise in a bowl or serving pitcher and keep in a warm place until ready to serve. Don’t let your hollandaise get too cold or too hot. I like to place it in the middle of my stove while I finish cooking. Stir before serving. If it gets too thick while waiting whisk in a little more warm water.
- Step 5 To Assemble: Spread bacon jam on each toasted English muffin half. Top with a poached egg on each half and spoon prepared hollandaise over the top. Garnish with chopped chives. Serve immediately and enjoy!
Savor and Enjoy!
This was such an awesome idea, I’ve just barely mastered an eggs benedict but the bacon jam seemed out of my reach until now! Thank you for this, came out delicious!!
So glad you enjoyed! Thanks Jay!