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Sriracha Bacon Eggs Benedict

Ingredients: 

  • (2) Large eggs
  • (1) English Muffin, halved
  • (1) Tsp lemon juice
  • (2) Tsp Savage Jerky Spice Rub
  • (1) Package Savage Jerky Sriracha Bacon
  • (4) Tbsp unsalted butter
  • (1) Tbsp white vinegar

 Instructions:

Toast English muffin in a toaster or toaster oven, until lightly browned, set aside. Place strips of Sriracha Bacon on a cutting board side-by-side, and using a mason jar lid or ring mold, press down firmly to cut a “disc” shape, set aside.  

Using the method found here  make a simple hollandaise sauce, substituting cayenne pepper for spice rub and set aside. Bring a sauce pan half full of water to a gentle simmer and pour in white vinegar. Crack the egg into a small bowl, and create a “whirlpool’ effect by vigorously stirring the water. Gently lower the egg into the center of the whirlpool and set a timer for 3 1/2 minutes. Remove the egg from the pan using a slotted spoon and dry on a paper towel. 

Assemble the Benedict by placing the Sriracha Bacon on the English muffin, top with the poached egg and drizzle the hollandaise over. Season with additional spice rub.

Sriracha Bacon Eggs Benedict