Baked Honey Eggs and Bacon Benedict

December 12, 2017

YIELD: Serves 6-8

INGREDIENTS

4 tablespoons butter

1 package english muffins split

1 lb. thick bacon

1/4 cup honey

1 dozen eggs

Salt and pepper to taste

For Hollandaise:

2 packages hollandaise sauce

2 cups 2% milk

1 stick butter

Fresh parsley or chives and paprika for garnish

DIRECTIONS

Preheat oven to 350°

Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.

Spread the bacon out on a parchment lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.

Prepare the hollandaise sauce according to the package directions and keep warm.

Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.

Serves immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.

Tip: You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.

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About Us

Rocky Mountain Honey was established in 1992 as Gorder’s Honey by Ed Gorder in Blackfoot, Idaho. It was later bought by current owner David Dance in February 2015 where it then became Rocky Mountain Honey.
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