Classic Eggs Benedict with Canadian Bacon & Hollandaise Sauce

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

20 min

GLUTEN FREE

YES


6 oz CB

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.