Classic Eggs Benedict with Canadian Bacon & Hollandaise Sauce
Breakfast Ideas with Canadian Bacon
This classic breakfast recipe features Jones Canadian Bacon for all-natural flavor you can’t get anywhere else.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (6 oz.) package | |
| 5 | Egg Yolks |
| 2 tablespoons | Fresh Lemon Juice |
| 3/4 teaspoon | Salt |
| 2/3 cup | Unsalted Butter |
| 1 tablespoon | White Wine Vinegar |
| 8 | Large Eggs |
| 4 | English Muffins, split, toasted |
Shredded lemon peel (optional) |
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Directions
Pan fry bacon in a skillet or on a griddle until golden brown; 2 to 3 minutes per side.
Place egg yolks, lemon juice and salt in a blender container.
Meanwhile, melt butter until hot and sizzling.
With motor running, pour hot butter in a stream through hole in blender lid. Blend for 30 seconds or until sauce has thickened and heat of butter “cooks” the egg yolks.
Fill a wide, deep skillet 3/4 full with water; add vinegar. Bring to a simmer over medium-high heat.
Break eggs, one at a time, into a small dish. Slip eggs into simmering water. Simmer gently about 3 minutes for soft poached eggs or longer until cooked as desired.
Place toasted muffins on serving plates; top with Canadian bacon.
Use a slotted spoon to drain each poached egg; place over Canadian bacon.
Spoon hollandaise sauce over eggs; top with lemon peel if desired.
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