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Bacon bagel benedict Recipe
A Major’s Kitchen Recipe – Bacon Bagel Benedict
Mother’s Day is a special time of the year to spoil your mom and show your love for all the other wonderful women in your life too.
Why not treat her with breakfast in bed with a bacon bagel benedict.
Major’s Kitchen shares his recipe with us!
Ingredients
- 2 bagels, toasted
- Rocket or baby spinach leaves
- 200g bacon, cooked to your liking.. crispy, always crispy
- 2 XL free range eggs
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- pinch of sweet paprika or cayenne pepper
- 1/2 cup butter, melted
Make the hollandaise sauce for the bagel benedict
Add the egg yolks, lemon juice, salt and paprika to a glass jug and blend for 10 seconds with a stick blender. Melt the butter in the microwave until very hot. About 1 minute. Slowly pour the hot butter into the egg yolk mixture with the blender running. You should be left with a smooth rich sauce. This can also be done in a food processor.
Toast the bagels and fry the bacon.
Poach the eggs
Get a pot of water to the boil and then drop it down to a bare simmer. Add in 1tbsp white vinegar. Carefully crack an egg into a fine-mesh strainer so that the thin whites drain away and you are only left with the yolk and firm white. Pour the egg into a ramekin. Using a spoon, carefully create a swirling vortex in the pot and drop the egg into the center. Let the egg poach for 3 minutes for a running yolk. Carefully remove with a slotted spoon.
Assemble the bagel with the rocket, bacon, hollandaise and a pinch of sweet paprika.
Enjoy with all the great women on your life.
Served on My Butchers Block Round Chopping Block
Credit: Check out Major Kitchens recipes and profile on Instagram
Written by Daniela Toth
