Eggs Benedict with Irish Bacon

How to Make Eggs Benedict with Irish Bacon at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 8 large eggs
• 8 slices Irish bacon
• 4 whole English muffins
• 1 cup hollandaise sauce
• 2 tablespoons vinegar
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons chives

Instructions

1. 1

   Fill a large saucepan with 4 cups of water and add 2 tablespoons of vinegar. Bring to a gentle simmer over medium heat.

2. 2

   In a skillet, cook 8 slices of Irish bacon over medium heat until crispy, about 4-5 minutes per side. Remove and drain on paper towels.

3. 3

   While the bacon is cooking, split 4 English muffins in half and toast them until golden brown.

4. 4

   Crack 8 large eggs into individual small bowls or ramekins. This will make it easier to add them to the simmering water.

5. 5

   Once the water is simmering, gently slide each egg into the water. Poach the eggs for about 3-4 minutes for a runny yolk.

6. 6

   Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel to drain.

7. 7

   To assemble, place a slice of crispy Irish bacon on each toasted muffin half.

8. 8

   Top each bacon slice with a poached egg.

9. 9

   Generously drizzle hollandaise sauce over the eggs.

10. 10

    Garnish with chopped chives, and season with salt and black pepper to taste. Serve immediately.