Making a really good Eggs Benedict really isn’t that hard. *

Don’t we all really only order it in a restaurant for the bacon and hollandaise? Unfortunately, restaurants tend to be like crack dealers when it comes to bacon and hollandaise; you get a little taste, but if you want enough to seriously enjoy it’ll cost you.

So, why not make our own at home, where the bacon and hollandaise are plentiful?

In my version, I used Irvings Farm Jalapeno Back Bacon (if you haven’t tried it you are missing out!), a toasted english muffin, medium poached eggs, and made a super tasty creole hollandaise sauce to blanket the whole thing.

First off, I put some back bacon in the oven to cook- about 10 minutes on 375 degrees ought to do it.

Jalapeno Back Bacon

Then start on the hollandaise.

You really only need a few ingredients for a nice hollandaise:

4 egg yolks

1 tbsp lemon juice

1/2 cup melted butter

1/4 tsp creole seasoning

1 defibrillator

-Heat yolks and lemon juice in a double boiler over low heat, whisking continuously until thickened. (3-5 minutes         approx.)

-Whisk in creole seasoning and slowly add the butter a little at a time. 

– Season with salt/pepper to taste. 

– If hollandaise gets too thick, add a spoonful of warm water to loosen it up again. 

– Have defibrillator on-hand just in case. 

When you’ve got your hollandaise and back bacon ready, and your english muffin toasted, it’s time do drop some eggs into a pot of near-boiling water (with a tablespoon or so of white vinegar added to it) and poach approximately 3-5 minutes until the white is set and the yolk is still slightly runny.

It’s assembly time!

English Muffin– Back Bacon– Poached Egg– Giant ladle of Hollandaise. Top with fresh chives so you can say you had vegetables, and you’re done. Time to unbutton the pants and get at it!

Eggs Benedict with Creole Hollandaise

* You’re taking MY word for it? This was my first time!