Green Eggs and Ham

Green Eggs and Ham
  • Servings: 4

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About this Recipe

The Marilyn Denis Show - Maple Leaf Cooking Expert Search

Day 1: Make it Bacon! Cooks had to make a 5-ingredient meal using Maple Leaf bacon products

Winner: Rodney


4 cups Mushrooms (mix of shitake, cremini, oyster, mini Portobello)
1 Large sweet onion, finely chopped
2 Packages of Maple Leaf Natural Selections Bacon
6 Eggs
2 Bunches of parsley


Grind 1 package of bacon in food processor. Put into hot skillet and render until all water content had evaporated. Drain and reserve bacon drippings.


Separate 2 eggs. Set yolks aside into bowl.

Bring pot of water to a boil. Add salt. Once water is boiled, take one tablespoon of water and add to bowl of yolks whisking vigoursly. Then take bowl of yolks and temper over pot of boiling water, whisking for 3 to 4 minutes until yolks thicken.

Take yolks off heat and slowly add ½ bacon drippings until mixture thickens. If too thick, add some boiled water. Set aside.

Blanche parsley in hot water for 1 minute and then immerse in an ice bath to stop cooking process. Take ½ amount of blanche parsley and add to hollandaise.

Add onions to pan that bacon was cooked in. Add hot water to deglaze pan and cook onions soft. Set aside.

Add mushroom to same pan, adding ½ bacon drippings that was reserved. Add remainder of parsley, salt and pepper and cook until moisture is nearly evaporated.

In bowl, combine, onions, mushrooms and bacon bits. Set aside.

Poached Eggs
Crack remainder of eggs into bowl, ensuring there are no shells. Add eggs one by one into a pot of simmering water. Swirl water and cook eggs for 90 seconds. Once eggs are cooked, remove and place on paper towel.

To assemble, place egg on plate then add onions, mushrooms, bacon mixture. Top off with hollandaise.


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