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.
Eggs Benedict with Bison Bresaola
Say goodbye to the questionable Canadian Bacon and hello to Wild Idea’s Bison Bresaola! Our Bresaola is brine cured, aged and then slowly smoked for a moister version of this Italian favorite. The subtle tang of the cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition! Ingredients: 1 – 8 ounce pkg. Wild Idea Bison Bresaola 2 to 4 – English Muffins, split butter 4 to 8 – farm fresh or organic eggs 2 – teaspoons olive oil 1 – quart boiling water salt & pepper Hollandaise Sauce – recipe below Preparation: 1) Allow Wild Idea Bison Bresaola to rest at room temperature for an hour or two. This will make separating the slices easier. Separate into 4 to 8 piles of meat. 2) In a medium size non stick pan or on griddle, over low heat, heat the piles of Bresaola. About one minute each side. Remove from heat. 3) Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter. 4) To poach multiple eggs, pre-crack eggs into individual ramekins. 5) Heat a large non-stick pan over medium heat, and add oil spreading it around. Add eggs one at a time quickly, this helps them set individually. *This method is in-between poached and basted eggs, but it works great! 6) 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 white in color. Continue if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon. 7) Place buttered muffins on plates, top with warmed Bresaola, and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Sprinkle with a pinch of cayenne or paprika. Hollandaise Sauce *I like my hollandaise a little on the lemony side. If you prefer less, substitute a little water for thinning if needed. If needing to reheat, place sauce in a container and place in a pan of boiling water. Stir to avoid over cooking. Ingredients: 3 – egg yolks 3 – tablespoons lemon juice 1 – teaspoon black pepper ¼ – teaspoon cayenne pepper, more if desired 1 – stick salted organic butter, melted and still hot Preparation: 1) Place egg yolks, one tablespoons lemon juice, pepper, and cayenne in a blender and blend until slightly thick. 2) Add melted hot butter through top while blender is still running. Blend to incorporate. Stop until ready to serve. 3) When ready to serve, flash blend again, adding the last tablespoon of lemon juice. Season to taste.