Eggs Benny and Bacon
Serves 6 | with Easy Hollandaise
Brunch has never been so easy or delicious! Our foolproof egg poaching method yields perfectly runny yolks, and our delicious "faux" hollandaise that takes half the effort but maximizes flavour.
Ingredients: Grade A egg • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Arugula and spinach mix (arugula, spinach) • Chives.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
6 unit(s)
Egg
(Contains: Egg)
200 g
Bacon Strips
8 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Crustaceans, Fish, Gluten, Milk, Mustard, Sulphites, Wheat)
14 g
Chives
1 unit(s)
Lemon
56 g
Arugula and Spinach Mix
Not included in your delivery
8 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
2.5 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 450°F. Wash and dry all produce.
- Remove 4 tbsp (8 tbsp) butter from the fridge and set aside in a warm place to soften.
- Thinly slice chives.
- Zest, then juice lemon.
- Halve ciabatta rolls, then spread softened butter over cut sides.
- Add ciabatta halves to a unlined baking sheet, cut-sides up.
- Toast in the middle of the oven 3-5 min, until golden and toasted.
- Arrange bacon on a parchment-lined baking sheet.
- Roast in the bottom of the oven for 12-14 min until crispy.**
- Remove bacon from the oven and transfer to a paper-towel lined plate.
- Once bacon is cool enough to handle, roughly chop.
- Meanwhile, to a medium pot add 8 cups of water. Bring to a simmer over medium.
- Crack eggs into a large glass or ramekin.
- Using a spoon, swirl water carefully to create a small whirlpool. One at a time, add eggs to the swirling water.
- Cook 3-4 min, gently stirring water every few minutes, until eggs are softly set.**
- To a small pot over medium-high or in the microwave, melt 4 tbsp (8 tbsp) butter.
- While butter melts, in a medium bowl, whisk together mayo, 2 tsp (4 tsp) lemon juice and 1/2 tsp (1 tsp) lemon zest.
- Gradually whisk in melted butter until smooth. (NOTE: If the mixture is too thick, gradually whisk in 1 tbsp (2 tbsp) warm water).
- Add half the chives. Season with salt, then whisk to combine. Set aside.
- To a large bowl, add 1/2 tbsp (1 tbsp) remaining lemon juice and 2 1/2 tsp (5 tsp) oil. Season with salt and pepper, then whisk to combine.
- Add arugula and spinach mix, then toss to coat.
- Divide ciabatta halves between plates, then top with dressed greens.
- Once eggs have reached desired doneness, remove them from water with a slotted spoon.
- Blot gently with paper towels and add one egg to the top of each dressed ciabatta half. Season with salt and pepper.
- Spoon faux hollandaise over eggs, then sprinkle bacon over top.
- Sprinkle with remaining chives.
