This is a little twist on how to make eggs benedict. It comes from the Egg Farmers of Ontario.
I love eggs and always knew they were extremely healthy for you. I am so glad mainstream health professionals have caught up to what most of us knew all along – eggs are a wonderfully healthy food for us. Here is a great way to use them.
With the distinct flavor of Montreal smoked meat, this eggs benedict recipe will be a breakfast or brunch recipes favorite you will love.
How To Make Eggs Benedict - Canadian Style
- 1 tablespoon white vinegar
- 6 ounces Montreal smoked meat, shaved
- 4 eggs
- 2 English muffins, split and toasted
For the Maple Hollandaise Sauce:
- 1/4 cup butter
- 2 eggs
- 1/4 tablespoon pure maple syrup
- 1 tablespoon lemon juice
- 1 pinch smoked paprika, for garnish (optional)
- In a small skillet, warm the smoked meat over medium heat until fragrant. Set aside and keep warm.
Make the Maple Hollandaise Sauce:
- Using a small pan, melt the butter over low heat. In a small bowl, whisk together the 2 eggs, maple syrup and lemon juice until frothy. Slowly add the egg mixture into the melted butter and whisk gently for about 6 minutes (or until the sauce is thickened and coats the back of a spoon) over low heat. Remove from the heat and keep the sauce warm.
- Meanwhile, in a large shallow saucepan filled halfway with water, add 1 tablespoon (15 mL) of white vinegar and bring it to a boil. Reduce the heat so the water is simmering.
- One by one, crack each egg to be poached into a small bowl or ramekin and gently slip it into the simmering water. Poach for about for 3 to 5 minutes or until the white is set and yolk is cooked to your taste.
- Top the English muffin halves with warmed smoked meat. Using a slotted spoon, remove the poached eggs from the water and place them on top of the smoked meat. Spoon the Maple Hollandaise sauce over the top of each egg.
- You can replace the Montreal smoked meat with bacon, Canadian bacon or even corned beef if you prefer that.
To serve, sprinkle with smoked paprika, if desired.
Makes 4 eggs benedict, but the recipe can easily be doubled to make 8.
- For regular Hollandaise Sauce: Omit the maple syrup and add 1 tablespoon (15 mL) of water.
- For Peameal Bacon Eggs Benedict: Omit the Montreal smoked meat and substitute 4 or 8 slices of cooked peameal bacon and lay 1 or 2 slices on top of each English muffin half. Top with a poached egg. Whisk in 1 teaspoon (5 mL) of Dijon mustard into the hollandaise sauce to serve.
- It’s not as Canadian but you can substitute corned beef or pastrami for the smoked meat.
- To thicken the hollandaise sauce, simply heat and stir for 1-2 minutes longer until the sauce thickens to your desired consistency. Keep in mind that the maple flavor will decrease the longer you cook the sauce, so add more to taste if you need it.
Thanks Egg Farmers of Ontario. I love this variation on traditional eggs bennie and the touch of maple syrup in the hollandaise is pure genius. I will be referring to this recipe over and over again, I just know it.