Turkey Bacon Eggs Benedict

  • Prep time: 10 min
  • Makes: 4
  • Cook time: 20 min

Nutritional Information


Naturegg Omega 3 Nestlaid eggs
bunch of spinach
1 tsp
strips Butterball Applewood Smoked Turkey Bacon Rashers
English muffins, sliced and toasted
Hollandaise Sauce
1/4 cup
1 tbsp
lemon juice
splash of Tobasco
3 tsp
Burnbrae Farms Naturegg Nestlaid Omega 3 yolks
1/2 cup
orange zest
1/2 cup
melted butter


  1. Start with the Hollandaise Sauce. Place egg yolks, Tabasco, lemon juice, orange zest and Dijon in blender or food processor. Turn on high.

  2. Slowly stream in melted butter. Set aside until ready to use.

  3. Pour about 6 cups of water in a shallow saucepan or deep skillet. Add vinegar. Place over medium-high heat. Once water begins to steam and bubble, reduce heat to low or until just below the boil

  4. Break each egg into a small cup and gently slide into the water. Poach for 3-5 minutes or until desired doneness. Lift eggs from water using a slotted spoon. Set spoon on a paper towel briefly to drain

  5. Sauté spinach in butter.

  6. Brown turkey bacon slices.

  7. Toast English muffins.

  8. To assemble, top English muffins with spinach, turkey bacon, poached egg and hollandaise sauce.

  9. Serve immediately.

This recipe was made with:

Naturegg Omega 3 Nestlaid

From hens raised in small social groups in enriched colony housing equipped with perches and nesting areas.

Learn More

Tips: Whipping

Avoid plastic bowls when whipping egg whites as fat and oil can linger on the surface and interfere with getting the appropriate volume and structure.

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