Baked Honey Bacon Benedict

Baked Honey Bacon Benedict

YIELD: Makes 6-8 servings


4 T - 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


Preheat oven to 350°F.

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.

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


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.