I’m a little late with this, but we had this as part of our Easter brunch this year. I found a similar recipe in Food and Wine, and I decided to give it a try using some amazing duck bacon that I had in the freezer. After one failed attempt at hollandaise, I got it the second time, and overall, this was amazing. Definitely worth making for special occasions! Enjoy!
Eggs Benedict with Duck Bacon and Spinach
Adapted from Food & Wine, Oct 2012
2 large egg yolks
1 tablespoons dry white wine
1/2 stick unsalted butter, melted and cooled
2 teaspoons fresh lemon juice
1/8 teaspoon Tabasco
8 slices of duck bacon, halved crosswise
8 large spinach leaves
8 large whole eggs
2 tablespoons white wine vinegar
4 light whole grain English muffins, split and toasted
1. In a heatproof bowl set over a pot of barely simmering water (i.e. double-boiler), whisk the 2 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt (can chill and refrigerate at this point – before serving, reheat over a double boiler until warm). Keep the hollandaise sauce warm, whisking occasionally.
2. In a skillet, cook the duck bacon over moderate heat, turning once, until crisp, 4-6 minutes. Transfer to a paper towel–lined plate.
3. Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.
4. Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, spinach and hollandaise sauce. Serve immediately.
Total Fat: 28.8 g
Cholesterol: 163.0 mg
Sodium: 721.8 mg
Total Carbs: 29.2 g
Dietary Fiber: 8.5 g
Protein: 13.1 g