Celebration Eggs Benny with Béarnaise sauce.
Prep time.
25 minutes.
Cook time.
10 minutes.
Total time.
35 minutes.
Serves.
2.
This Celebration Eggs Benny recipe is an indulgent and unique take on a timeless classic. Featuring toasted slices of ACE® Potato Focaccia for some added heartiness, topped with tangy béarnaise sauce for the perfect elevated brunch.
INGREDIENTS4 slices OF ACE Bakery® Potato Focaccia, sliced in 3/4” thick slices4 eggsHollandaise sauce (prepared from package directions or make from scratch)1 tbsp. fresh tarragon, leaves picked and roughly chopped4 slices peameal bacon, griddled or grilledKettle-style potato chipsFreshly-cracked black pepper.
INSTRUCTIONSPrepare Hollandaise sauce, adding chopped tarragon at the end. Cover with plastic film directly on the sauce so a skin doesn’t develop, and keep warm off direct heat on the stovetop.In a shallow pot, poach the eggs in salted, barely simmering water for 3 minutes. Remove with a slotted spoon onto a paper towel to drain and reserve, keeping warm.Meanwhile, cook the Peameal bacon slices, and toast the ACE Bakery Potato Focaccia slices on a clean grill pan.To assemble, lay on 1 slice of grilled Peameal bacon, followed by 1 poached egg on top of each slice of toasted ACE® Potato Focaccia. Spoon Béarnaise sauce over each egg, and top with lightly crumbled potato chips, and a few turns of freshly ground black pepper.
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