Recipe: Eggs Benedict with Duck Bacon

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Recipe: Eggs Benedict with Duck Bacon
Recipe: Eggs Benedict with Duck Bacon

Celebrate with a Gourmet Wild Game Brunch

With the ice melting off the frozen waters with it, the warmer weather brings with it our day dreams of hunting days gone by. So, if you’re looking for a fairly easy way to bring back to life those refreshing days afield while either entertaining relatives or your hunting buddies, a wild game brunch is a perfect option.

I mean, it’s never to late to eat some breakfast, right? Rather it be late, then never. Plus, everyone can enjoy a hearty meal and good company before the day really gets active.

With so many alternatives, brunch is the perfect chance to get creative with your wild game harvests. Cooking up a breakfast will never be the same with the tasty flavors wild game and naturally harvested ingredients bring to the table. Such as using duck bacon to change up your breakfast menu and add some extra flair.

With a rich, hearty structure, duck bacon is more like pork bacon than traditional chicken bacons. Created from duck breast meat, this breakfast meat helps bring on the wild side to any menu item. Plus, duck bacon is healthier for you, too. With 26 percent less sodium and 57 percent less fat than traditional pork bacon, it is the perfect way for you to enjoy great flavor without the excess calories.

For an exciting added aspect, use duck bacon with this version of classic Eggs Benedict. This brunch menu feeds a group which is ready in less than 30 minutes, making it the perfect choice when you want to whip up a quick entree for family or friends.

Don’t hunt or have any duck bacon on hand? You can shop for Duck Bacon from Maple Leaf Farms.

Eggs Benedict with Duck Bacon
Servings: 6

Hollandaise Sauce:

  • 3 egg yolks
  • 10 tablespoons unsalted butter, cut into 1-tablespoon pieces
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 12 slices Maple Leaf Farms Duck Bacon, cut in half
  • 12 English muffin halves, toasted
  • 12 eggs, poached
  • pinch of salt
  • chopped parsley, for garnish (optional)
  1. To make Hollandaise Sauce: Fill medium saucepan with 1 inch of water (for double-boiler) and bring to simmer over medium heat. Reduce heat to low.
  2. In medium bowl, whisk egg yolks until they lighten in color, about 1 minute.
  3. Place bowl with eggs over saucepan and whisk constantly until thickened and doubled in volume, about 3-5 minutes.
  4. Remove bowl from saucepan and whisk in butter, 1 tablespoon at a time. Whisk in lemon juice, salt and cayenne pepper. Keep warm, covered, over double-boiler.
  5. To cook duck bacon and poach eggs: In skillet over medium-high heat, fry duck bacon halves 4 minutes per side; set aside. In large pot over medium heat, bring water to simmer and add salt.
  6. Crack egg into cup or small bowl. Gently pour egg into simmering water; repeat for additional eggs, leaving room around each one for cooking. Cook 2-4 minutes, depending on desired firmness.
  7. Using slotted spoon, carefully remove eggs from pan and place on paper towels to drain.
  8. To assemble Eggs Benedict: Lay two toasted English muffin halves on each plate. Top each with two duck bacon halves. Carefully place poached egg on top of each muffin stack. Pour Hollandaise Sauce over each. Garnish with parsley, if desired.

 

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