Classic Eggs Benedict

Eggs Benedict is always a good idea, especially when it comes to our Canadian Style Uncured Bacon and homemade hollandaise. 



  1. To make the hollandaise, melt the butter in a covered microwave-safe bowl for about one minute. In a blender, add the egg yolks, mustard, lemon juice and cayenne and pulse to combine. Slowly pour in the melted butter while blending, about one minute.
  2. In a skillet over medium-low heat, slowly fry the bacon, turning occasionally until browned on both sides.
  3. Meanwhile, fill a medium pot a quarter of the way with water, about 3 inches, and bring it to a boil. Add a splash of vinegar, then reduce heat until water comes to a simmer.
  4. Carefully crack one egg at a time into the simmering water, adding the next egg when the first begins to solidify. Once each egg has been added, turn off the heat, then cover and let sit for 5 minutes. Carefully remove each egg with a slotted spoon and set in a bowl if needed.
  5. To assemble the eggs benedict, top the cut-side of each English muffin with two slices of canadian bacon, one poached egg, and a generous drizzle of hollandaise.
  6. Sprinkle with parsley, salt and pepper to taste, and serve.

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