The MVP of this eggs Benedict? Maple bacon jam made with the sweet heat of Frank's RedHot® Spicy Maple Wing Sauce & Dip. We’re talkin’ a crispy waffle loaded with all of that jammy goodness, topped with a perfectly poached egg and creamy hollandaise. It’s the ultimate way to kick this brunch classic up a notch.
The MVP of this eggs Benedict? Maple bacon jam made with the sweet heat of Frank's RedHot® Spicy Maple Wing Sauce & Dip. We’re talkin’ a crispy waffle loaded with all of that jammy goodness, topped with a perfectly poached egg and creamy hollandaise. It’s the ultimate way to kick this brunch classic up a notch.
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Instructions
Bacon Jam
- Heat sauté pan to medium low. Add diced bacon; cook for 5 minutes.
- Remove bacon grease from pan. Add onions and garlic, sweat until transparent, Add spicy maple and coffee, reduce for 3-5 min. Add brown sugar, stir and reduce for another 8-10 minutes. Lower heat and add apple cider vinegar. Cook for an additional 8 to 10 minutes. Hold room temperature for service.
Service
- Poach egg and toast waffle.
- Plate the waffle and top with desired amount of bacon jam. Top bacon jam with poached egg and desired amount of hollandaise sauce. Serve immediately.
