canadiana eggs benedict

Name: Canadiana Eggs Benedict
Prep time: 5 min
Cook time: 5 min
Yield: 4
Cuisine: Canadian
Ingredients: 1 tablespoon(s) (15 ml) white vinegar; 5 ounce(s) (180 g) shaved montreal smoked meat; 4 - eggs; 2 - english muffins, split and toasted; 1/4 cup(s) (60 ml) butter; 2 - eggs; 1/4 tablespoon(s) ¼ tbsp (15 ml) pure maple syrup; 1 tablespoon(s) (15 ml) lemon juice; 1 pinch(es) pinch of smoked paprika (optional garnish)

(1 RATING)

22 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Mar 11, 2015

Montreal smoked meat is a Canadian favorite all over the country and it makes a tasty change from the bacon. This eggs benedict has be a breakfast or brunch favorite here at our home.

Rate

prep time 5 Min

cook time 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon (15 ml) white vinegar
5 ounces (180 g) shaved montreal smoked meat
4 - eggs
2 - english muffins, split and toasted
1/4 cup (60 ml) butter
2 - eggs
1/4 tablespoon ¼ tbsp (15 ml) pure maple syrup
1 tablespoon (15 ml) lemon juice
1 pinch pinch of smoked paprika (optional garnish)

How To Make canadiana eggs benedict

Step 1

In a small skillet, warm smoked meat over medium heat until fragrant; keep warm.

Step 2

Maple Hollandaise Sauce:
Step 3

Using a small pan, melt butter over low heat. In a small bowl, whisk together 2 eggs, maple syrup and lemon juice until frothy. Slowly add egg mixture into melted butter and whisk gently for about 6 minutes (or until sauce is thickened and coats the back of a spoon) over low heat. Remove from heat and keep warm.
Step 4

Meanwhile, in a large shallow saucepan filled halfway with water, add 1 tbsp (15 mL) white vinegar and bring to a boil. Reduce heat so water is simmering. Crack each egg to be poached into a small bowl or ramekin to gently slip into simmering water. Poach for about for 3 to 5 minutes or until white is set and yolk is cooked as desired.
Step 5

op English muffin halves with warmed smoked meat. Using a slotted spoon, remove poached eggs from water and place on top of smoked meat. Spoon Maple Hollandaise sauce over top of each egg. Sprinkle with smoked paprika, if desired.
Step 6

Variation: Regular Hollandaise Sauce: Omit maple syrup and add 1 tbsp (15 mL) of water. Peameal Bacon Eggs Benedict: Omit Montreal smoked meat and substitute 4 slices cooked peameal bacon and top each English muffin half. Top with poached egg. Whisk in 1 tsp (5 mL) Dijon mustard into the Hollandaise sauce to serve.
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