Bacon And Sprouts Benedict: The Best Bacon And Sprouts Benedict Recipe from Cook'n

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	Bacon And Sprouts Benedict

Serves: 8

Prep Time: Ready in 45 min
Carbohydrate Count: 15g per serving

   16 strips bacon
   Hollandaise Sauce
   4 English muffins whole wheat, split
   4 tablespoons butter
   Hot water
   8 eggs
   8 pasteurized process cheese spread thin slices
   1/2 teaspoon salt
   8 dashes black pepper
   1 cup alfalfa sprouts

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1. About 30 minutes or up to 2 days before serving: In a large skillet over medium-high heat, fry bacon until crisp; drain. Keep bacon warm or reheat if making ahead.

2. Prepare Hollandaise Sauce; keep warm. If making ahead, cover and refrigerate. Reheat before using.

3. About 30 minutes before serving: Toast English muffins and spread with butter. Keep warm in a preheated 200° oven.

4. Lightly grease a large saucepan. Add water to a depth of 2 to 3 inches. Over high heat, bring to a boil; reduce heat to low and simmer. Break four eggs, one at a time, into a saucer and gently slip each egg into simmering water. Cook for 3 minutes. Remove eggs with a slotted spoon. Repeat with remaining four eggs. Trim any ragged edges from egg whites to form rounded eggs.

To assemble, place muffin halves, cut-side up, on a heated serving platter. Top each with two slices bacon, a slice of cheese, one poached egg, a dash of salt and pepper, and 1/8 cup of the alfalfa sprouts. Top with 1 tablespoon of the Hollandaise. Serve immediately. Pass additional Hollandaise.

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