Eggs Benedict With White Wine Hollandaise and Coleman Bacon
Servings: 4
Inspired by the elegance of French technique and the comfort of classic brunch, this reimagined eggs Benedict pairs micro watercress and white wine hollandaise with smoky Coleman NAE uncured applewood bacon for a dish that’s both refined and familiar.
Ingredients
The Build
- 12 pieces Coleman Uncured Applewood Smoked Sliced Bacon (SKU 53673)
- 8 eggs — poached
- 2 English muffins
- 2 c. white wine hollandaise sauce (recipe below)
- 1 c. micro watercress
White Wine Hollandaise
- 1 shallot — minced
- 1 c. white wine
- 3 egg yolks
- 1 tsp. Dijon mustard
- ¼ tsp. salt
- pinch cayenne
- ½ c. clarified butter — warm
Instructions
White Wine Hollandaise
- Combine minced shallots and wine in a sauce pot. Bring to a boil and then drop to a simmer. Reduce wine until almost dry (“au sec”). Cool to room temp.
- Once shallots have cooled, add them into a blender along with egg yolks, Dijon mustard, salt and cayenne pepper.
- Run the blender on medium high. While the blender is running, slowly stream the warm butter into the mixture until it is emulsified.
The Build
- Split and toast English muffins.
- Top each half with a poached egg, hollandaise and watercress.
- Serve each portion with 3 pieces of bacon.