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Eggs Benedict Kent Rollins
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Cowboy Style Eggs Benedict - Cowboy Kent Rollins

Prep Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • 6 large eggs at room temperature
  • 2 store-bough piecrusts
  • 4 slices thick-cut bacon cook and chopped
  • 1 cup shredded cheddar cheese
  • Oil for frying
  • 2 large egg yolks
  • 2 teaspoons lemon juice
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • Pinch of red pepper flakes
  • Pinch of salt
  • 1 stick butter melted

Instructions

  • In a medium saucepan, cover the eggs with water, bring to a boil, and boil for about 4 minutes.
  • Meanwhile, roll out the piecrusts and cut out six, 6-inch circles. Sprinkle each circle evenly with crumbled bacon and shredded cheese. Set aside.
  • Carefully shell the eggs and place an egg in the center of each dough circle. Wrap the dough around the egg and crimp together to seal.
  • In a large saucepan or Dutch oven, heat 3 to 4 inches of oil to 350 degrees F. Add the eggs and fry until golden brown, about 3 minutes. Remove with a slotted spoon and drain on a wire rack.
  • In a small heat-proof bowl, whisk together the egg yolks, lemon juice, mustard, paprika, red pepper flakes and salt. Set up a double boiler y placing the owl over a smaller saucepan of boiling water. Be sure the bottom of the bowl is not touching the water. Whisk until smooth.
  • Slowly whisk in the butter and continue whisking until the sauce thickens, about 3 minutes. Serve immediately over the Cowboy Eggs Benedict.