Celebration Eggs Benny with Béarnaise sauce.
ACE® elevates concepts across the menu.
Ingredients.
INGREDIENTS4 slices OF ACE Bakery® Potato Focaccia, sliced in 3/4” thick slices4 eggsHollandaise sauce (prepared from package directions or make from scratch)1 tbsp. fresh tarragon, leaves picked and roughly chopped4 slices peameal bacon, griddled or grilledKettle-style potato chipsFreshly-cracked black pepper.
Instructions.
INSTRUCTIONSPrepare Hollandaise sauce, adding chopped tarragon at the end. Cover with plastic film directly on the sauce so a skin doesn’t develop, and keep warm off direct heat on the stovetop.In a shallow pot, poach the eggs in salted, barely simmering water for 3 minutes. Remove with a slotted spoon onto a paper towel to drain and reserve, keeping warm.Meanwhile, cook the Peameal bacon slices, and toast the ACE Bakery Potato Focaccia slices on a clean grill pan.To assemble, lay on 1 slice of grilled Peameal bacon, followed by 1 poached egg on top of each slice of toasted ACE® Potato Focaccia. Spoon Béarnaise sauce over each egg, and top with lightly crumbled potato chips, and a few turns of freshly ground black pepper.
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