Bacon Eggs Benedict Breakfast Baked Potatoes Eggs and bacon. bring a medium pot of water to a low boil. crack eggs into 3 separate bowls. use a small spoon to create a whirlpool of water then very carefully drop an egg into whirlpool to poach. cook egg 1 2 minutes to your desired doneness then carefully remove with a slotted spoon. repeat with remaining eggs. Directions. preheat oven to 400°. scrub potatoes; pierce several times with a fork. bake until tender, 50 75 minutes. place 2 3 in. of water in a large saucepan or skillet with high sides. bring to a boil; adjust heat to maintain a gentle simmer. break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg.
Bacon Eggs Benedict Breakfast Baked Potatoes On a sheet pan, toss together potatoes, garlic, 2 tablespoons of olive (or whatever you like) oil and 2 teaspoons of seasoning salt. add bacon and toss to combine. bake for 10 minutes in preheated oven. remove pan from oven (close oven to stop the heat from escaping!) and toss well, scraping all the bits from the bottom of the pan. Preheat oven to 400˚f. place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center. remove from oven and cool potatoes for about 15 minutes. slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl. Whisk eggs and milk. in a skillet, melt butter, add diced ham and scrambled eggs. cook until set. melt butter. in a blender, blend egg yolks, lemon juice, dijon mustard, salt, and pepper. slowly pour in melted butter until sauce thickens. top potato skins with scrambled eggs and ham. drizzle hollandaise sauce over the loaded baked potatoes. Arrange the potatoes in a single layer on top of the parchment half of the baking sheet. transfer the potatoes to a preheated oven and bake them for 15 minutes while you prepare the poached eggs. poaching the eggs. take out a large stock pot and add water to achieve a 4 in. depth.
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