Classic Eggs Benedict with Canadian Bacon & Hollandaise Sauce

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

20 min

GLUTEN FREE

YES


Canadian Bacon Slices 6oz

This recipe is made with Jones Canadian Bacon.


This classic breakfast recipe features Jones Canadian Bacon for all-natural flavor you can't get anywhere else.


 Enjoy these main ingredient substitutions:

Ham Slices

ingredients
1 (6 oz) package Jones Dairy Farm Canadian Bacon
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)
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.

Ingredients

Directions

1 (6 oz) package Jones Dairy Farm Canadian Bacon
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)
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.