Brunch 'n Bloodies

Ingredients

• EGG IN HOLE INGREDIENTS
• Original Bays^® English Muffins
• 2 Eggs
• 3 Strips of Bacon
• 2 Tbsp Butter
• Hashbrowns (shredded)
• 2 tsp Fresh Chives
• Salt and Pepper to Taste
• BLOODY MARY INGREDIENTS (PER DRINK)
• 2 Oz Vodka
• 4 Oz Tomato Juice
• 2 tsp Prepared Horseradish
• Celery Salt to taste
• 2 Dashes Tabasco Sauce
• 2 Dashes Worcestershire Sauce
• 1 Pinch Ground Black Pepper
• 1 Pinch Smoked Paprika
• Garnish: Cheese Curd
• Garnish: Bacon Strip
• Garnish: Circle Cut Bays^® English Muffin
• Garnish: Celery Stalk

Instructions

• 1. For the egg in hole sandwich, cook shredded hashbrowns on medium heat until crispy golden brown
• 2. In a separate skillet, cook bacon until crispy. Chop bacon into little bits. Gently toast Bays English Muffins in toaster on lowest setting.
• 3. Lightly butter English muffins. Use a shot glass or small round cookie cutter to remove a small circle from the center of the English muffins and set aside.
• 4. Place English muffins in pan on medium heat, then crack an egg into the English muffin hole. Cook egg until egg whites are fully cooked.
• 5. Remove from heat and top English muffins with hashbrowns
• 6. For the Bloody Mary; in a tall glass, combine vodka, tomato juice, celery salt, tabasco sauce, Worcestershire sauce, ground black pepper, and smoked paprika. Stir contents and add ice.
• 7. Garnish with a cheese curd, bacon strip, circle cut Bays English Muffin, and Celery Stalk. Have a great brunch!