No need to hold the bacon on the vegetarian version of the classic favorite. Wild Idea’s Buffalo Bacon is 100% grass-fed/finished, 100% nitrite free, and 100% delicious! I’ve added a little extra zing with homemade Jalapeño Hollandaise, which brings all the flavors together nicely. Now, what time is brunch served? *Note: My hollandaise sauce is always bright yellow, as the eggs are free range and farm fresh, making the yolks bright yellow to orange. Ingredients: (per serving) 4 – strips Wild Idea Buffalo Bacon 1 – English Muffins, split butter 2 – farm fresh or organic eggs 4 – teaspoon olive oil 2 – cups boiling water salt & pepper 4 – slices fresh avocado, sprinkled with salt & pepper 4 – slices tomato, sprinkled with salt & pepper *optional , baby spinach leaves Jalapeño Hollandaise Sauce – recipe below Garnish options, fresh Jalapeño – diced, fresh cilantro sprigs, lemon or lime wedges Preparation: 1) In a medium size pan, over medium high heat, heat 3 teaspoons of the olive oil. Add buffalo bacon to the pan and cook for about 2 to 3 minutes each side. If you prefer crispier bacon, cook for a bit longer. When cooked remove the bacon from pan and place on paper towels. 2) Simultaneously, toast the English muffins in toaster until slightly golden. Spread hot muffins with desired amount of butter. 3) To poach eggs, pre-crack eggs into individual ramekins. 4) Heat a non-stick pan over medium heat, and add remaining teaspoon of oil spreading it around. Add eggs one at a time quickly, this helps them set individually. This is method is somewhere in-between poached and basted. 5) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and is white in color. Cooking to this point will still give you a running yolk. Continue to cook if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon. 6) Place buttered muffins on plates, top with tomato and avocado slices, cooked buffalo bacon and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Jalapeño Hollandaise Sauce I’ve added a spicy, little kick to this luxurious favorite sauce. It is terrific on Eggs Benedict, or over steaks, or as a dip. Ingredients: 3 – egg yolks ½ – teaspoon coarse mustard ½ – teaspoon garlic, chopped 2 – tablespoons lemon juice ½ – teaspoon black pepper 1 – stick salted organic butter, melted and still hot 1 – Jalapeño, roasted, peeled, seeded, and coarse chopped Preparation: 1) Place all the ingredients except roasted Jalapeño and butter in a blender and puree until slightly thick. 2) Add melted hot butter through top while blender is still running. Blend to incorporate. 3) When ready to serve, flash blend again, and add the roasted Jalapeño.
Winter Buffalo Bacon & Spinach Salad
Winter Buffalo Bacon & Spinach Salad with Maple Orange Vinaigrette (serves 2) Ingredients: 4 to 6 – strips Wild Idea Buffalo Bacon 2 – Tb. olive oil 1 – yam or sweet potato, par cooked, skinned and diced ¼ – cup walnuts ½ – tsp. salt ½ – tsp. black pepper ¼ – tsp.+ cayenne *optional 1 – cup canned black beans, rinsed 1 – orange, segments only 4 – red onion slices, thin 2 – eggs, coddled 2 – handfuls spinach, rinsed and dried Maple Mustard Vinaigrette (makes 1 cup) *Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN Ingredients: 1 – Tb. Dijon mustard 2 – cloves garlic, peeled 1 – shallot, peeled ½ – tsp. salt ½ – tsp. black pepper ¼ – cup cider vinegar ¼ – cup maple syrup ¼ – cup olive oil Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator. Preparation: 1.) Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside. 2.) In a large skillet over medium high heat, add 1 tablespoon of oil and heat. 3.) Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner. 4.) Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally. About 5 minutes. Remove pan from heat. 5.) Place spinach in a bowl and drizzle with ¼ cup salad dressing. Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad as desired.