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Ingredients
Maple-cayenne bacon
- 4 slices bacon, halved crosswise
- 2 tbsp maple syrup
2 tbsp packed light brown sugar
¼ tsp cayenne pepper
Hollandaise
- 2 large egg yolks
1 tbsp lemon juice- ½ cup unsalted butter, melted
1 tsp chili powder
¼ tsp smoked paprika
kosher salt
Eggs and assembly
4 large eggs- 2 English muffins, split and toasted
- 1 tbsp unsalted butter, softened
- 2 small handfuls arugula
- 1 medium tomato, thinly sliced
- kosher salt
ground black pepper
Instructions
- Heat the oven to 350°F. Lay the bacon on a foil-lined sheet and brush with the combined maple syrup, brown sugar and cayenne. Bake 28 to 32 minutes until the edges are crisp.
- Whisk the yolks and lemon juice in a heatproof bowl over a pan of simmering water, keeping the bowl above the water. Slowly pour in the melted butter while whisking. Cook, whisking, for 1 to 2 minutes until smooth and thick enough to coat a spoon.
- Take the hollandaise off the heat. Whisk in chili powder, paprika and salt. If it thickens too much, whisk in hot water a teaspoon at a time.
- Slide the eggs one at a time into a large pot of simmering water. Poach for about 4 minutes and lift out with a slotted spoon to drain.
- Butter the muffin halves and top each with arugula, a tomato slice, two bacon halves and a poached egg. Season the tomato and spoon the hollandaise over the eggs.
Notes
Whisk steadily while adding the butter to help the sauce emulsify.
Adapted from Makinze Gore, Delish.
