Mother's Day Peppered Eggs Benedict
 
 
Serves: 6
Ingredients
  • 1 lb. thick cut peppered bacon (shop at Central Market or use Boars Head)
  • ½ cup sour cream
  • ½ cup good mayonnaise (Helman’s)
  • 1 tsp. yellow mustard
  • 2 tsp. freshly squeezed lemon juice
  • Pinch of garlic salt
  • Dash of tarragon vinegar (optional) and/or 1 tsp. freshly chopped tarragon
  • 6 eggs
  • 3 English Muffins (halved)
  • 3 Tbsp. butter
  • Sea salt/Pepper
  • Good extra virgin olive oil
  • Chopped chives
Instructions
  1. TO MAKE THE BACON: Prepare bacon to desired consistency using a cast iron skillet. Place prepared bacon on paper towel-lined plate and set aside.
  2. TO MAKE THE HOLLANDAISE SAUCE: Mix sour cream, mayonnaise, yellow mustard, lemon juice, garlic salt, and tarragon/tarragon vinegar in a small saucepan on medium-low heat. Make sure not to heat too high because the sauce can separate. Once warmed, turn off heat.
  3. TO MAKE THE EGGS: Heat a small frying pan with enough oil to cover the bottom by rolling it around. Be prepared to make a mess! (at least that’s what Chris does). Fry two eggs at a time side-by-side and generously give them a sprinkling dose of fresh ground sea salt and pepper. The eggs will get nice and crispy on the edges and the center will stay wiggly. If it is too soft for you in the middle, throw a lid on the pan for half a minute or so.
  4. Meanwhile, toast the English muffins and have them ready for the freshly fried eggs. Assemble the English muffins with a spread of butter and layered peppered bacon. Gently slide the egg on top (try not to let the yolk break). Gently spoon the hollandaise sauce on top and sprinkle with the chopped chives or tarragon.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/05/mothers-day-peppered-eggs-benedict.html