So OK, remember how I was all doom and gloom last week? Well, I'm feeling much better now. And all it took was a road trip with some of my favorite people in the world , The MNE Family.... these are the best bunch of friends a bacon lover could possibly ask for, we had the time of our lives....well most of us I think. I guess I can only speak for myself and the people that were immediately around me...and there may be some forgotten moments that are lost forever due to over consumption of Jager.So without further ado, here is my simple recipe for Eggs Benny, made my bacon way. Mostly it's just tips about how to poach eggs and cook the bacon, but I must share something of that trip here to induct the weekend into the annals of the world wide web history....annnals...A.P.!!!
Wild Cow Breakfast
Enough to feed 4 wild cows after a long night of ass porn.
- 1 1/2 lbs of thick sliced bacon
- 8 Eggs
- 2-3 Tbsp white vinegar, one extra large splash
- Salt
- Hollandaise Sauce- you can either try and make it or use a package. When we showed up at Dawn's house all hung over and scruffy to take over her kitchen, there was already a pot made so I just used that.
- Paprika
1. Place as much bacon as you can fit on a parchment lined cookie sheet. Bake in the oven on 325 ish for about 25-30 minutes. I find that overlapping when you have a large amount of bacon works just fine, in fact it works better because the bacon kind of braises in it's own fatty goodness. I usually flip it once about half way through. Keep it in longer if you like it crispy, but I find soft bacon works best for the Benny.
2. Bring a shallow pot of water to the boil. Add a large pinch of salt and the vinegar. Turn down to a medium simmer.
3. Crack 1 egg into a small bowl, making sure not to break the yolk. If you do, throw it out, it's useless now.
4. At water level, gently tip the egg into the pot allowing a small amount of water into the bowl. This gives the egg a gentle entry (OMG Serena...just a little bit, I'll be gentle, I promise I won't hurt you...) into the hot water. Let it sink a bit and turn white for about 15 seconds, and gently move it around the pan, folding the white over itself. Keep the egg floating until it is set so it doesn't stick to the bottom of the pan, it should firm up a bit in about another 15-20 seconds. Repeat the same process with each egg, swirling the water as you go to keep them separated. If you use a large enough pan you should be able to do all 8. But if you're not a cool as me, you may only want to do 4 at a time. Cooking time will vary depending on how runny/hard you like your eggs. Keep the water at a very gentle simmer on low.
So the vinegar is key here. Vinegar is what stops it from spreading out into the water and becoming a white cloudy mess. Don't worry about putting too much in, I dumped about a 1/2 a cup in once and didn't notice any difference int the taste...although the whites were a bit tougher, but still good.
5. Toast and butter the english muffins.
Once everything is cooked, assemble as follows: spread a spoonful of hollandaise over each english muffin-yes it does already have butter on it, you got a problem with that? Layer on 3 slices of bacon, the poached egg, more hollandaise and dust with paprika.
That's about it, pretty simple once you get the hang of poaching the eggs...and taming wild cows.
- Paprika
1. Place as much bacon as you can fit on a parchment lined cookie sheet. Bake in the oven on 325 ish for about 25-30 minutes. I find that overlapping when you have a large amount of bacon works just fine, in fact it works better because the bacon kind of braises in it's own fatty goodness. I usually flip it once about half way through. Keep it in longer if you like it crispy, but I find soft bacon works best for the Benny.
2. Bring a shallow pot of water to the boil. Add a large pinch of salt and the vinegar. Turn down to a medium simmer.
3. Crack 1 egg into a small bowl, making sure not to break the yolk. If you do, throw it out, it's useless now.
4. At water level, gently tip the egg into the pot allowing a small amount of water into the bowl. This gives the egg a gentle entry (OMG Serena...just a little bit, I'll be gentle, I promise I won't hurt you...) into the hot water. Let it sink a bit and turn white for about 15 seconds, and gently move it around the pan, folding the white over itself. Keep the egg floating until it is set so it doesn't stick to the bottom of the pan, it should firm up a bit in about another 15-20 seconds. Repeat the same process with each egg, swirling the water as you go to keep them separated. If you use a large enough pan you should be able to do all 8. But if you're not a cool as me, you may only want to do 4 at a time. Cooking time will vary depending on how runny/hard you like your eggs. Keep the water at a very gentle simmer on low.
So the vinegar is key here. Vinegar is what stops it from spreading out into the water and becoming a white cloudy mess. Don't worry about putting too much in, I dumped about a 1/2 a cup in once and didn't notice any difference int the taste...although the whites were a bit tougher, but still good.
5. Toast and butter the english muffins.
Once everything is cooked, assemble as follows: spread a spoonful of hollandaise over each english muffin-yes it does already have butter on it, you got a problem with that? Layer on 3 slices of bacon, the poached egg, more hollandaise and dust with paprika.
That's about it, pretty simple once you get the hang of poaching the eggs...and taming wild cows.
This road trip also nearly killed me and definitely saved my life. I didn't know that the only thing I needed to be happy to be home was to leave it for a couple days, laugh like there's no tomorrow and nearly die. :) Wild Cow Breakfast is my new fave!!!
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