Eggs Benedict with Charon Sauce
The perfect breakfast for a Sunday morning! Eggs benedict topped with homemade Charon sauce and homemade Spanish style bacon.
Eggs Benedict with Charon Sauce
Rated 5.0 stars by 1 users
Category
Pork
Cuisine
American
Servings
3-4
Prep Time
15 minutes
Cook Time
12 minutes
The perfect breakfast for a Sunday morning! Eggs benedict topped with homemade Charon sauce and homemade Spanish style bacon.
Ingredients
- 8 Slice – Thick Cut Bacon
- 4 – English Muffins
- 8 – Eggs
-
2 T – White Vinegar
- Parsley - garnish
- 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
Charon Sauce
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!
