Egg’s Benedict + Crispy Bacon Chips
bacon chips. imagine that life for a second. not “pork rinds” .. but actual bacon chips. thats what immediately crossed my mind when i ran into these round slices of pork cut thin, almost like bacon, while strolling through farmer’s market. stacked in twos underneath a poached egg and covering a buttery toasted english muffin. brunch you say? why yes, don’t mind if i do. #po`up.
eggs benedict’s are not always the most exciting things to make, but when you do – can be a pretty ambrosial experience. sometimes those eggs can act funny and i still can’t figure out if its best when eggs are room temperature or cold.. however, i found a video that gives the best explanation and i think i may have gotten carried away, cooking maybe seven at one time? i don’t know.
in the video, it’s suggested to use a fine mesh strainer. make sure your strainer has a near-seamless lip around the edges. it’s much easier to slide the egg into the water when the yolk can slide easily across, helping you to keep it from breaking. because if it breaks, you can believe you’ll be starting over, reboiling your water at 180°F, PRECISELY!
i have no idea what these round bacon strips are. i couldn’t even tell you what was on the package, i literally was like a kid in a candy store and just grabbed them. if you see them around, please note they do not cook pretty (if you put them in the oven). however, if you trust your oven and just let them do their thing, eventually you will be gifted with perfectly round, crispy bacon chips.
Alexanderia at 7TH AND BOURBON
20 minPrep Time
8 minCook Time
28 minTotal Time
eggs (almost room temperature.)
bacon (or, round cuts of pork)
butter or an alternative to spread
salt & pepper to taste!
preheat your oven to 400° and place your choice of bacon inside. if you're using strips of bacon, pre cut into 2 ½ inch strips and place into the oven for about 17-20 minutes, or until you believe it has reached it's perfect crisplisciousness. once bacon is ready, wrap in foil and set aside.
cut english muffins in halves, buttering each side partially generously. i would put them in to broil as you wait for your boiling water to reach 180°F (poaching the egg.). For me, it seems that the english muffin is usually broiled just perfect around the time the water has reached its desired temperature. it's a fine line between ideal timing and a set up by the devil to fail.
layer it: english muffin, bacon chips/strips, poached egg. i've added grape and apple jelly as well because those things taste good melting between buttered pieces of toast. 😉