Bacon and Jalapeño Eggs Benedict

A spicy twist on a classic breakfast dish, featuring crispy bacon and fiery jalapeños.

Ingredients - Serves 4

Toast the English muffins and set aside.
Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and crumble.
In the same skillet, sauté the jalapeños until they are soft and slightly charred.
Poach the eggs in a pot of simmering water with a splash of vinegar for about 4 minutes, or until the whites are set but the yolks are still runny.
Assemble the Eggs Benedict by placing a half of an English muffin on a plate, topping it with the crumbled bacon, sautéed jalapeños, and a poached egg.
Drizzle the Hollandaise sauce over the top, then sprinkle with paprika, salt, and pepper.
Serve immediately.