Just the name makes you hungry! It seems we’re finding bacon makes everything better, including this recipe for Baked Honey Bacon Benedict.
Muffins, topped with butter and baked; then topped with bacon, hollandaise sauce and garnished with fresh herbs and a sprinkle of paprika. And this isn’t just the addition of bacon—it’s honey-drizzled bacon.
Courtesy of our friends at the National Honey Board, bite into this flavorful muffin for your next breakfast or brunch, but don’t say you weren’t warned about how good they are!
Tip: You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.
For the other recipes in this series, click here.
- 4 tablespoons butter
- 1 package English muffins, split
- 1 pound bacon, thick
- 1/4 cup honey
- 1 dozen eggs
- To taste salt and pepper
- 2 packages hollandaise sauce
- 2 cups milk, 2%
- 1 stick butter
- As needed for garnish fresh parsley, chives and paprika
- 1 Preheat oven to 350°F.
- 2 Spread each muffin half with butter and bake for 10 minutes on a sheet pan. Set aside.
- 3 Spread the bacon out on a parchment-lined sheet pan and drizzle with honey. Bake for 20-25 minutes, turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.
- 4 Prepare the hollandaise sauce according to package directions and keep warm.
- 5 Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs are cooked to your preference.
- 6 Serve immediately, topped with warm hollandaise and garnish with fresh herbs and a sprinkle of paprika.