Last week I introduced you to the wonders of cooking with Bacon Vodka, today I’ll continue…

Everybody’s had bacon and eggs for breakfast. Since eggs don’t have a huge amount of flavour on their own, and they love to take on the flavours that they are cooked with, I tried to come up with a way to infuse the eggs with a bacon flavour so that you could have your bacon and eggs at the same time. With a product like Bakon Vodka, this makes the job a whole lot easier.

What I decided to do was to poach the eggs with some of the Bakon Vodka in the water so some flavour would be added there. I decided to go a little further and make a hollandaise and turn the poached eggs into Eggs Benedict – I added Bakon Vodka to that too! Throw everything on top of an English muffin with some bacon strips and you’re in bacon breakfast heaven.


For Hollandaise:

¾ cup Melted Butter (keep 2 tbsp cold)

3 Egg Yolks

1 tbsp Bakon Vodka

1 tbsp Lemon Juice

1 tsp Cayenne Pepper

For Poached Egg

1 Egg

1 English Muffin

¼ cup Bakon Vodka

3 Strips Bacon

2 tbsp White vinegar

For Hollandaise

1. Hollandaise takes a little bit of patience and practice. I didn’t get it right the first time, and even this time it wasn’t perfect. But in time it will come. First whisk together your three egg yolks, lemon juice, Bakon Vodka, and 1tbsp of your cold butter.

2. Place this bowl over a pot of simmering water to create a double boiler. Continue to whisk everything together until the eggs are thickened. Should take a few minutes of constant whisking.

3. Once thickened, take the bowl off the heat and add the 2nd tbsp of cold butter to stop the cooking process and continue to whisk.

4. Slowly dribble in your melted butter with constant whisking. Things should continue to thicken. If you stop whisking or if you add your butter too fast, the hollandaise will split and you will have to start over. It takes some practice, it’s not easy!

I recommend doing a google search for tips on making a Hollandaise, because I am no expert.

For Poached Eggs:

1. In a large high walled skillet, fill it up with at least 2 inches of water. Add in your vinegar and couple pinches of salt. Why vinegar, you ask? Well the acidity of the vinegar helps the proteins in the egg whites to denature and coagulate more quickly. What does that mean, you ask? Well, when the whites denature and coagulate (i.e. unwind and stick together) the whites turn… white. If this happens quickly, you get a nice, neat poached egg.

2. Bring the water/vinegar/salt mixture to a gentle boil (not a strong rolling boil) and then add your quarter cup of vodka.

3. Crack an egg into a bowl. Slowly and gently lower the bowl into the boiling water to release the egg. With a spoon, pour some water over the yolks and bring the whites in a couple of times then cover the pan with a lid. Set your timer for 120 seconds (That’s 2 minutes!)

4. After two minutes, gently remove the egg with a slotted spoon. Poke at the yolk with your finger. It should be ever so slightly firm and bounce back.

5. Plate your poached egg over a toasted English muffin with a few strips of bacon. Top with your bacon hollandaise.

Voila, Bacon Infused Eggs Benedict.