Canadiana Eggs Benedict

Annacia *


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.

★★★★★ 1 vote
5 Min
5 Min
Stove Top


1 Tbsp
(15 ml) white vinegar
5 oz
(180 g) shaved montreal smoked meat
english muffins, split and toasted
1/4 c
(60 ml) butter
1/4 Tbsp
ΒΌ tbsp (15 ml) pure maple syrup
1 Tbsp
(15 ml) lemon juice
1 pinch
pinch of smoked paprika (optional garnish)


1In a small skillet, warm smoked meat over medium heat until fragrant; keep warm.
2Maple Hollandaise Sauce:
3Using 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.
4Meanwhile, 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.
5op 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.

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.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Canadian
Dietary Needs: Vegetarian, Soy Free
Other Tag: Quick & Easy