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What’s more Canadian than peameal bacon and maple, eh? Celebrate living in the Great White North with this twist on classic eggs Benedict.

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  • Hollandaise Sauce:

    1/2 cup (125 mL) butter

    3 egg yolks

    2 tbsp (30 mL) lemon juice

    1 tsp (5 mL) Dijon mustard

    Pinch each salt and pepper



    4 slices Ben's® Holsum White Bread, toasted

    2 tbsp (30 mL) Dijon mustard

    4 tsp (20 mL) maple syrup

    4 slices peameal bacon, cooked

    4 poached eggs


Hollandaise Sauce: In small saucepan, heat butter over medium-high heat until melted and bubbling. Meanwhile, in blender, combine egg yolks, lemon juice and mustard; purée until smooth. With motor running, pour bubbling butter into blender in thin stream. Season with salt and pepper.

Assembly: Combine mustard and maple syrup; spread evenly over slices of bread. Top each with slice of peameal bacon and poached egg. Spoon hollandaise sauce over top.

Tip: To poach eggs, fill saucepan with enough water to come 3 inches (8 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.

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