Eggs Benedict with Charon Sauce

Name: Eggs Benedict with Charon Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4-Mar
Cuisine: American
Ingredients: 8 Slice – Thick Cut Bacon; 4 – English Muffins; 8 – Eggs; 2 T – White Vinegar; Parsley - garnish; blank; 2 – Egg Yolks; 1 t– Bier Hall Mustard; 1 T– Lemon Juice; 1 ¼ C – Butter Melted; 1 T – Tomato Paste; Salt and Pepper to Taste

The perfect breakfast for a Sunday morning! Eggs benedict topped with homemade Charon sauce and homemade Spanish style bacon.

PS Seasoning

Eggs Benedict with Charon Sauce

PS Seasoning

Servings

4-Mar

Prep Time

15 minutes

Cook Time

12 minutes

Cuisine

American

Ingredients

8 Slice – Thick Cut Bacon
4 – English Muffins
8 – Eggs
2 T – White Vinegar
Parsley - garnish
blank
2 – Egg Yolks
1 t– Bier Hall Mustard
1 T– Lemon Juice
1 ¼ C – Butter Melted
1 T – Tomato Paste
Salt and Pepper to Taste

Directions

Start a pot of water boiling to poach the eggs.
Mix the egg yolks, lemon juice and Bier Hall mustard together in a bowl.
Set the bowl over the simmering water and stir the yolk mixture constantly until the mixture thickens.
Remove from the heat and continue to stir while very slowly adding the melted butter.
Stir in the tomato paste and season with salt and pepper.
Toast the English muffins and fry the bacon.
Add 2 TB of white vinegar to the boiling water and poach the eggs.
Build the benedicts with a small spread of Charon sauce on the bottom of a muffin. Lay down bacon followed by a poached egg and a drizzle of more sauce.
Garnish with chopped parsley and enjoy!