Serves 4

Maltodextrin is derived from tapioca that has been specially designed to have a very low bulk density. It dissolves completely when in contact with any aqueous medium. Tapioca maltodextrin is hydroscopic, highly absorbent and can absorb fats, turning liquid fat into powder than melts in your tongue with no aftertaste.


For the Eggs Benedict

2 cups distilled white vinegar
2 1/2 tsp. kosher salt, plus more to taste
1 tbsp. vegetable oil
8 slices apple wood smoked bacon
3 egg yolks
1 tbsp. plus 1 tsp. fresh lemon juice
1 ⁄4 tsp. Tabasco
8 tbsp. unsalted butter, melted
8 eggs, cracked into separate small bowls
4 English muffins, pulled apart by hand and toasted

For the Bacon Powder

¾ cup tapioca maltodextrin
1 liquid ounce bacon fat
Pinch salt


For the Eggs Benedict

Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.

Heat oil in a 12″ skillet over medium-high heat; add bacon; cook, rendering fat until brown and crispy. Remove skillet from heat. Lay out crispy bacon on paper towels and save fat for the bacon powder.

Combine yolks, lemon juice, 4 tsp. warm water, Tabasco, and remaining salt in a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise.

Transfer to a bowl; set aside, covered.

Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes.

Using a slotted spoon, transfer eggs to a paper towel-lined plate.

Divide muffin halves between 4 plates; top each half with 1 slice of bacon and 1 egg. Spoon 2–3 tbsp sauce over each egg and garnish with Bacon Powder.

For the Bacon Powder

Put all ingredients in a bowl and whisk together.
Pass through fine mesh sieve for fluffy consistency. Reserve in sealed container until needed.

[print-button target=’div#print’]