Bob’s Eggs Benedict

With Bacon!!

My husband, Bob, has started taking an interest in cooking in the last couple of years. Now, if I could just interest him in cleaning up….that’s a story for another day! He actually has a very creative mind, so he likes making things a bit different than the norm.

He absolutely loves cooking bacon on the griddle outside on the grill. It’s a great way to keep the mess from the stovetop, but I miss the smell of bacon cooking. After all, bacon is the perfect food…..at least, that’s my opinion.

So, this is Bob’s take on Eggs Benedict.

Bacon on the griddle

Bob’s Eggs Benedict with Hollandaise

Bob’s Eggs Benedict plated

Ingredients

4 Eggs

Bacon – as much as you want

2 English muffins

Hollandaise sauce

Preparation

Fry the bacon or bake it in the oven. To bake it, place a single layer on a large 11 x 17 cake pan, place in a pre-heated 400 degree oven and let it bake until desired doneness, anywhere from 20 to 25 minutes.

Hollandaise sauce – We like to use Knorr Hollandaise sauce mix. It is so delicious and easy to make. Just follow the directions on the back of the package. It only takes about 4 or 5 minutes to make, so I like to get the bacon finished first, then the Hollandaise.

Toast the English muffins while the eggs are poaching.

To poach the eggs, heat water in a large low profile pan until water is near boiling. Add the eggs 1 at a time into the water and cook for exactly 4 minutes for runny yolks and cooked whites. Remove from water and drain as best you can. Place each egg on a slice of toasted English muffin. Pour Hollandaise on top. Serve.