Baked Honey Bacon Benedict

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• 4 tablespoons butter
• 1 package English muffins split
• 1 lb. thick bacon
• 1/4 cup honey
• 1 dozen eggs
• Salt and pepper to taste

For Hollandaise:

• 2 packages hollandaise sauce
• 2 cups 2% milk
• 1 stick butter

Fresh parsley or chives and paprika for garnish

Preheat oven to 350 ℉

Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.

Spread the bacon out on a parchment lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.

Prepare the hollandaise sauce according to the package directions and keep warm.

Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.

Serves immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.

Tip: You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.