Honey Bacon Benedict


  • 4 Tbsp. 
  • English Muffins - split
  • 1 lb 
    thick bacon
  • ¼ cup 
    BeeMaid Honey
  • 12 
  • salt & pepper
  • 2 packages 
    hollandaise sauce
  • 2 cups 
  • ½ cup 
  • parsley or chives


Preheat oven to 350°

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

Spread the bacon out on a parchment lined baking sheet and drizzle with the BeeMaid 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 baking sheet 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.

Serve immediately topped with warm hollandaise and garnished with fresh herbs.

Recipe courtesy of National Honey Board