Eggs Urbanedict

I woke up at 4:30 on Saturday morning and made the best of the day. I got a good 3 hours of study time in before made this masterpiece at normal breakfast time. It will make an appearance at our next get together/homebrewfest/pizza fest. The key is the sirracha hollandaise. This was one of my best dishes. I guess I should wake up early more often.

Ingredients:

1 english muffin split and toasted
4 strips of bacon (TJ's has awesome uncured bacon with no nitrates)
2 eggs
1.5 T sherry vinegar
1 tomato
bacon drippings (I keep mine on hand in the freezer at all times)
1/2 cup of arugala
pinch of smoked paprkia

For the Sirracha hollandaise:
1/3 Cup of mayo
1 T lemon juice
1 T siraccha
1 T dijon mustard

Process:
Start by laying the bacon strips on a cooling rack on top of a foil lined baking sheet. Put into a cool oven and turn oven to 400. Bacon should be done in about 18-20 minutes. Start boiling 4 cups of water for the poaching liquid.

Meanwhile, combine hollandaise ingredients in a glass measuring cup and whisk until incorporated. I hold the measuring cup over my simmering water to create a double boiler effect to bring the sauce up to temp slowly. Slice the tomato very thin.

When bacon is done, move it to a paper towel-lined plate and reserve 1 T of the drippings in a medium sized bowl and add 1/2 T of sherry vinegar and a teaspoon of mustard and whisk. Toss arugala into vinegarette and set aside.

Add remaining tablespoon of vinegar to boiling water and slowly drop in eggs. I like mine at about 2 to 2.5 minutes. While eggs poach. Build your sammy. Top each half of the english muffin with a couple slices of the tomato, 2 bacon strips, and half of the arugala salad. When eggs are done, scoop out of water with a slotted spoon and gently transfer to a kitchen towel to remove any excess water. Add eggs on top of each muffin half and top with a drizzle of the sirracha hollandaise. (you may want to put hollandaise back on the "double boiler" for a minute to reheat. Sprinkle with smoked paprika and enjoy.