- Level: Easy
- Total: 33 min
- Prep: 15 min
- Cook: 18 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1006
- Total Fat
- 82 g
- Saturated Fat
- 34 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 35 g
- Cholesterol
- 567 mg
- Sodium
- 1204 mg
- Level: Easy
- Total: 33 min
- Prep: 15 min
- Cook: 18 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1006
- Total Fat
- 82 g
- Saturated Fat
- 34 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 35 g
- Cholesterol
- 567 mg
- Sodium
- 1204 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper. Arrange 8 slices of bacon on each tray and bake until brown and crispy, about 12 to 15 minutes.
- Fill a large deep-sided skillet 3/4 of the way up with water. Bring to a light simmer over low heat and add the vinegar.
- Using a 3 1/2-inch biscuit cutter, cut out rounds from the center of each piece of toast. (Reserve the crust for the Round 2 recipe Savory Bread Pudding with Ham).
- Crack the eggs, 1 at a time, into a small dish or ramekin and slide each into the lightly simmering water. Fan the egg white over the yolk with a slotted spoon if it begins to spread. Poach the eggs until the white is set but yolk is still runny in the middle, about 2 to 3 minutes, Remove the eggs to a towel lined plate to drain.
- In a blender, combine the egg yolks, lemon juice, Worcestershire sauce, cayenne and a pinch of salt. Blend to combine, then turn the blender on and slowly pour the melted butter through the hole in the blender lid.
- Put 2 slices of toast on each plate. Break the bacon strips in half and place 4 halves on each toast round, then top with a poached egg. Slowly pour the hollandaise over the top. Sprinkle each with chopped parsley and serve.
