Belt Benedict


2 Eggs, poached

2 slices Bacon, cooked, thick cut

2 slices Tomato

1 English Muffin

2 Romaine Leaves

1 tsp Cilantro leaves

2 Lime Wedges

2 fl oz Ken's Signature Garlic Aioli (KE3191-2)

3 fl oz Hot Hollandaise


1. Lightly poach eggs until just set.

2. Grill bacon and tomato.

3. Toast muffin and place on plate.

4. Spread Ken's Signature Garlic Aioli (KE3191-2) on each muffin.

5. Place ingredients on each muffin in the following order: bacon, romaine, tomato, and poached egg.

6.  Drizzle eggs with Hot Hollandaise and serve.