Chef Josh Gale’s bacon-wrapped hard boiled eggs, paired with a rich and delectable hollandaise dipping
sauce, are a delightful combination of flavours and a breeze to prepare. Pair with bagels and your
desired toppings for a perfect and festive brunch spread.
- Prep Time: 1 hour
- Cook Time: 13 minutes
- Serves: 6
Ingredients
Bacon-Wrapped Hard Boiled Eggs
- 12 large eggs
- 24 strips (20 ounces) bacon
- Salt and pepper to taste
Eggy Hollandaise Dipping Sauce
- 6 large egg yolks
- 2 tbsp (30 mL) lemon juice
- 1 cup (250 mL) unsalted butter, melted
- Pinch of cayenne pepper
- Pinch of salt
Suggested Board Pairings
- Bagels
- Red onion
- Radishes
- Cream cheese
- Deli meats
- Sliced cucumbers
- Lettuce
- Tomatoes
- Avocado
- Capers
- Olives
Directions
Step 1
Bring a large pot of water to a boil over high heat before gently adding the eggs. Boil for 8 minutes for
hard boiled eggs, or 5 to 6 minutes for soft boiled eggs. Transfer eggs to an ice water bath letting them
cool down for a few minutes before peeling the eggs.
Step 2
Once eggs are peeled, take two bacon strips and wrap them around each egg, securing the ends with
toothpicks. Heat skillet over medium heat, placing the bacon-wrapped eggs seam-side down. Cook the
wrapped eggs, for about 5 to 7 minutes, turning them occasionally until bacon is crispy and golden
brown.
Step 3
Remove the bacon-wrapped eggs from heat and place them on a paper towel to remove excess grease.
Season with salt and pepper before slicing in half, lengthwise.
Step 4
For the hollandaise dipping sauce, place butter in a small saucepan over low heat until melted. Remove
from heat and cool slightly.
Step 5
In a heat-proof measuring cup or container, combine egg yolks* and lemon juice blending with an
immersion blender or mixer until slightly frothy. Continue mixing while slowly adding melted butter until
the sauce thickens and emulsifies. Add cayenne pepper and salt, blending to incorporate seasoning.
Step 6
Serve sliced bacon-wrapped eggs and hollandaise dipping sauce on a board along with bagels, red onion,
radishes, cream cheese, deli meats, sliced cucumbers, lettuce, tomatoes, avocado, capers and olives for
the perfect brunch board.
Consider making meringue with your leftover egg whites.