Eggs Benedict-Two Ways – Version 2
(we can’t decide which version we like best so we just rotate each recipe!)
Submitted by: Julie B.
Version 2: Eggs Benedict with Blue Grass Quality Meats Center Cut Bacon
3 egg yolks
Juice of 2 whole lemons
2 sticks of butter melted but slightly cool
4 whole eggs
2 english muffine, split and toasted
4 slices of Blue Grass Quality Meats Center Cut Bacon
Chopped parsley (optional)
Add the egg yolks to a blender or food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the butter. Turn off blender and add pinch of salt and cayenne pepper. Blend until combined and set aside. If you don’t have a double broiler poaching pan, poach each egg by gently cracking into simmering, bubbling water and allow to cook for about 2-3 minutes. Remove with a slotted spoon and carefully place on paper-towel covered plate. To serve, layer on buttered English muffin half in this order: Blue Grass Quality Meats Center Cut Bacon, warm poached egg, warm hollandaise sauce drizzle and sprinkle of paprika. Top English muffin with chives and parsley if desired and enjoy!