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Peter Sherman

Eggs Benedict on Breakfast Bread Pudding Muffins with Bacon Hollandaise

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Preparation info
  • Serves

    4 or 8

    • Difficulty

      Medium

Appears in
The Bacon Bible
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I use my breakfast bread pudding muffins in place of the usual English muffins because they add another level of savory flavor to an already savory brunch dish. Obviously, if you don’t have any bacon drippings hanging around for the hollandaise, just use all melted butter. It will still be delicious.

Ingredients

  • 1 tablespoon distilled white vinegar
  • 8 large eggs
  • Kosher salt and freshly ground black pepper

Method

In a large saucepan or deep skillet, bring 3 inches (7.5 cm) of water to a boil over high heat. Lower the heat to a simmer and add the vinegar.

Break each egg, one at a time, into a custard cup and

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Components

  • Eggs Benedict on Breakfast Bread Pudding Muffins with Bacon Hollandaise
  • Bacon Hollandaise

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