Bacon Eggs Benedict with a Touch of Heat

20 minutes
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  • 1/2c (8tbsp) unsalted butter
  • 1 large egg yolk
  • 1tsp freshly squeezed lemon juice
  • 1 1/4tsp water
  • 1 1/2tsp hot sauce, more as needed
  • Salt, to taste
  • 2 large eggs
  • 4 slices cooked Villari Thick Cut Bacon
  • 1 large English muffin, toasted
  • Thinly sliced chives, for garnish


  1. For the Hollandaise Sauce
  2. Melt the butter in a saucepan. Swirl the butter in the pan until it is no longer frothy.
  3. Please the egg yolk in a cup that just fits the head of your immersion blender. Add the lemon juice and water to the cup.
  4. Turn on the immersion blender and begin pouring the butter into the mug while the immersion blender is still on, blend until the sauce is completely smooth.
  5. Whisk in the hot sauce and salt to taste.
  6. Store in a lidded pot in a warm place.
  7. For Poaching the Eggs
  8. Boil a pot of water.
  9. Add the egg to the water for about 20 seconds, remove and crack the egg into a small bowl.
  10. Stir the water in a swirling motion.
  11. Pour the egg into the eye of the swirl.
  12. Continue swirling the water so the egg white wraps around the yolk.
  13. Cook for about 1 1/2 minutes or until the whites look set.
  14. Carefully remove with a slotted spoon and place it on a dry paper towel and cover to keep warm.
  15. Repeat with the other egg.
  16. Plating
  17. Cut the cooked bacon into smaller strips, place them on top of each half of the toasted English muffin.
  18. Top each muffin with a poached egg.
  19. Spoon hollandaise over the top of each and sprinkle with the chives and hot sauce to taste.

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