Classic Eggs Benedict with Canadian Bacon Hollandaise Sauce

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.

Classic Eggs Benedict with Canadian Bacon Hollandaise Sauce
10 mins
Prep Time
20 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / Quantity Ingredients
1 (6 oz.) package

Jones Dairy Farm Canadian Bacon


Egg Yolks

2 tablespoons

Fresh Lemon Juice

3/4 teaspoon


2/3 cup

Unsalted Butter

1 tablespoon

White Wine Vinegar


Large Eggs


English Muffins, split, toasted

Shredded lemon peel (optional)


  1. Pan fry bacon in a skillet or on a griddle until golden brown; 2 to 3 minutes per side.

  2. Place egg yolks, lemon juice and salt in a blender container.

  3. Meanwhile, melt butter until hot and sizzling.

  4. 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.

  5. Fill a wide, deep skillet 3/4 full with water; add vinegar. Bring to a simmer over medium-high heat.

  6. 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.

  7. Place toasted muffins on serving plates; top with Canadian bacon.

  8. Use a slotted spoon to drain each poached egg; place over Canadian bacon.

  9. Spoon hollandaise sauce over eggs; top with lemon peel if desired.

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