Note: The is a sinful, unhealthy breakfast, definitely not an every day breakfast—or even every week—but it is so tasty.
My wife will not eat bacon as being “too fatty”—although she will sometimes eat a slice of Canadian bacon. I have been making her California benedicts lately, but this morning I only one English muffin and I was out of Canadian bacon. I made her a fairly healthy breakfast avocado toast, for myself I went a bit more old school.
I substituted sourdough bread and streaky apple wood smoked bacon for the muffin and lean bacon. Making Hollandaise sauce the first thing in the morning is a bit of a stretch for a weekday meal, but I have found a decent canned version to keep on hand. After frying the bacon I did something completely appalls my wife, I fried my toast in the bacon fat left over in the pan. Fried bread, crispy bacon, a poached egg, and Hollandaise sauce, three of the things that my wife hates –but I love—for breakfast.
Karl’s “Don’t Tell My Wife” Benedict
Note: This recipe is for one, so that it is easily scaled for your number of diners.
2 slices apple wood smoked bacon
1 slice sourdough sandwich bread
1-2 large egg(s)
2-3 Tbs. Hollandaise sauce
1. Place the bacon on a griddle over a medium heat.
Tip: You do not want your heat too high. You want the fat to render out of the meat without your bacon burning.
2. While the bacon is cooking, bring a small sauté pan—mostly filled with water—to a boil.
Tip: If you want perfect clean eggs, you may strain out the watery parts of the egg whites with a sieve, but I find this a bit fussy. Many people add vinegar to try to set the watery part, but wife Jan complains that this makes the eggs taste sour.
Note: Professional cooks use a large pot of water to do many eggs at one time and timing in this case is critical—a loose of attention leads to “dead soldiers” or overcooked eggs. See Dead Like Me S1E8 A Cook.
3. Fry the bacon for 3 minutes and then flip the meat.
4. Continue frying until the bacon is well browned and crispy.
5. Transfer the bacon to a paper towel covered plate.
6. Reduce the heat in the pan of poaching water to a simmer and add your egg(s).
Tip: I poach my eggs in only enough water to cover the eggs. After three minutes, I flip the eggs, to poach the eggs “easy over.”
7. While your eggs are poaching, smear the bread around the greasy griddle to soak up the bacon fat and fry the bread until is well browned on the first side.
Note: Yes, this is terribly unhealthy, but sooo good.
8. Flip your egg(s) and simmer for another two minutes.
Tip: Take a piece of paper towel and fold it into a square. Set it down next to your egg pan.
Note: When you remove your eggs from the pan they will be wet from the poaching water. You do not want any excess water making your toast soggy. The paper towel give you a place to blot them dry before sliding them onto the toast.
9. Flip your bread to fry the second side.
10. Turn the egg(s) over a final time and continue simmering until they are done to your liking—zero to two more minutes.
Tip: You can usually tell when the whites of the egg have nearly completely set, by shaking the pan and checking for “jiggling” white at the edges of the yolk.
Note: Some people like their egg yolks runnier than others. You do not, however want runny egg whites.
11. Transfer the fried bread and top them with the crispy bacon.
12. Remove the egg(s) from the pan, blot dry and slide the egg(s) onto the bacon.
13. Pour the Hollandaise sauce over the eggs and serve immediately with the fresh fruit of your choice.
Tip: If the Hollandaise is cold microwave it for 15-20 seconds to liquefy it.