Irish Bacon Benedict
In this riff on classic eggs Benedict, we call for Irish bacon, which is made from the back meat of the pig rather than the belly and is leaner than American bacon.
- 2 tsp. olive oil
- 12 oz. baby spinach
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. Irish bacon slices
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 3 egg yolks
- 1 Tbs. fresh lemon juice
- 2 tsp. water
- Pinch of cayenne pepper
- Pinch of freshly ground white pepper
- 4 English muffins, split in half and toasted
- 8 poached eggs
In a 12-inch nonstick fry pan over medium-high heat, warm the olive oil. Add the spinach and cook, stirring occasionally, until just wilted, about 2 minutes. Season with salt and black pepper. Place the spinach in a mesh strainer set over a bowl and gently press on the spinach to squeeze out the excess liquid. Cover with aluminum foil.
Wipe out the pan and return it to medium-high heat. Working in 2 batches, cook the bacon, turning once, until lightly browned, about 3 minutes. Transfer to a plate and cover loosely with aluminum foil.
In the same pan over medium heat, melt the butter, scraping the bottom of the pan with a wooden spoon to release the flavorful browned bits. Transfer the melted butter to a measuring cup.
In a bowl, combine the egg yolks, lemon juice, water, salt, cayenne pepper and white pepper. Using an immersion blender, blend the mixture until combined. With the blender running, slowly pour in the melted butter until incorporated to form a hollandaise sauce.
Place 2 muffin halves, cut side up, on each of 4 plates. Arrange the spinach and bacon slices on the muffin halves, dividing evenly, then top each with 1 poached egg. Season with salt and black pepper. Spoon some of the hollandaise sauce on top. Serve immediately and pass the remaining sauce alongside. Serves 4.