Eggs Benedict Burgers

How to make Eggs Benedict Burgers.

Ingredients: Makes 2

  • 1/2 pound ground beef
  • 2 slices smoked Gouda cheese
  • 2 eggs
  • 3 slices bacon
  • 1 packet Knorr Hollandaise sauce, prepared according to package directions
  • 2 burger buns
  • Sal
  • Pepper
  • Green leaf lettuce, if desired
  • Tomato slices, if desired
  • Mayo, if desired
  • Chopped chives, if desired
  • Smoked paprika, if desired

Method:

  1. Line a cookie sheet with aluminum foil.
  2. Cut bacon slices in half and lay side by side on prepared cookie sheet.
  3. Place into a cold oven and close the door.
  4. Turn the oven on to 400F degrees and set the timer for 15 minutes.
  5. When the timer goes off, check the bacon.
  6. If it’s done to your liking, remove to a paper-towel lined plate and blot the grease off.
  7. Set aside.
  8. Prepare two beef patties and grill to desired doneness.
  9. Top with smoked Gouda and allow to melt.
  10. Keep warm.
  11. Fill a medium-sized skillet with water and bring to a steady simmer.
  12. Once simmering, add a teaspoon of salt.
  13. When the water is simmering steadily, crack an egg into a small bowl or custard cup, being careful not to break the yolk.
  14. Take the custard cup and slowly, carefully, gently dip it into the simmering water, allowing the water to swirl into the cup and around the egg.
  15. Slowly, carefully, and gently slide the egg out of the custard cup and into the water.
  16. Repeat with the other egg.
  17. Set the timer and remove in 3-4 minutes.
  18. Remove with a slotted spoon and pat dry with a paper towel, and gently place into a small bowl or plate until the rest of the components are ready.
  19. To prepare the burger place the bottom half of a burger bun onto a plate.
  20. Spread some mayonnaise onto the burger bun.
  21. Top with a leaf of green leaf lettuce and a slice of tomato.
  22. Put the burger on top.
  23. Then place three of the half-slices of bacon on top.
  24. Carefully top with the poached egg.
  25. Drown the thing in hollandaise sauce.
  26. And garnish with chopped chives and smoked paprika.
  27. Serve and enjoy!
Print Friendly, PDF & Email
Please help my blog grow by sharing this post with your friends & family.

DOWNLOAD RECIPE E-BOOKSGO
+