Eggs and Bacon
Breakfast meal with a twist on classic Eggs Benedict
Ingredients
- 2 large eggs
- 4 pieces of bacon
- 2 English muffins, split in half
- 1/2 cup hollandaise sauce (can be homemade or store-bought)
- Fresh parsley, chopped (for garnish)
- Fresh mint leaves, chopped (for flavor)
- Reduced-sodium salt or no salt (to taste)
- Pepper to taste
- Jalapeños, sliced (to taste)
Directions
- 1. Begin by toasting the English muffins until golden brown.
- 2. In a skillet, cook the bacon over medium heat until crispy. Remove and let drain on paper towels.
- 3. In a saucepan, bring water to a gentle simmer. Crack the eggs into separate cups, then carefully slide each egg into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain briefly on paper towels.
- 4. To assemble, place one half of a toasted English muffin on a plate. Top with a slice of crispy bacon, sliced jalapeños, and a poached egg.
- 5. Drizzle hollandaise sauce over the top and season with reduced-sodium salt (or no salt) and pepper. Garnish with chopped parsley and mint leaves for a refreshing twist.