Turkey Bacon Eggs Benedict
- Prep time: 10 min
- Makes: 4
- Cook time: 20 min
Nutritional Information
Ingredients
- 8
- Naturegg Omega 3 Nestlaid eggs
- 1
- bunch of spinach
- 1 tsp
- butter
- 8
- strips Butterball Applewood Smoked Turkey Bacon Rashers
- 4
- English muffins, sliced and toasted
- .
- Hollandaise Sauce
- 1/4 cup
- Dijon
- 1 tbsp
- lemon juice
- 1
- splash of Tobasco
- 3 tsp
- Burnbrae Farms Naturegg Nestlaid Omega 3 yolks
- 1/2 cup
- orange zest
- 1/2 cup
- melted butter
Directions
Start with the Hollandaise Sauce. Place egg yolks, Tabasco, lemon juice, orange zest and Dijon in blender or food processor. Turn on high.
Slowly stream in melted butter. Set aside until ready to use.
Pour about 6 cups of water in a shallow saucepan or deep skillet. Add vinegar. Place over medium-high heat. Once water begins to steam and bubble, reduce heat to low or until just below the boil
Break each egg into a small cup and gently slide into the water. Poach for 3-5 minutes or until desired doneness. Lift eggs from water using a slotted spoon. Set spoon on a paper towel briefly to drain
Sauté spinach in butter.
Brown turkey bacon slices.
Toast English muffins.
To assemble, top English muffins with spinach, turkey bacon, poached egg and hollandaise sauce.
Serve immediately.
Naturegg Omega 3 Nestlaid
Nutritionally enhanced eggs from hens raised in small social groups, when compared to free run or free range, in enriched colony housing equipped with perches and curtained nesting areas.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.