Canadian Bacon Eggs Benedict

A classic brunch recipe, easy to whip up and is the perfect way to start the weekend!

Yield: 4



  • 8 thick slices of Greenridge Farm Canadian Bacon
  • 1/4 cup Extra-virgin olive oil
  • 4 English muffins, split in half
  • 4 sticks butter
  • 6 Tbsp white wine vinegar
  • 1 tsp crushed peppercorns
  • 6 egg yolks
  • 1 lemon, juiced
  • cayenne pepper and salt, for taste


  1. Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
  2. Crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water.
  3. Add olive oil to a large saute pan over medium heat. Add the slices of Greenridge Farm Canadian bacon and cook them on both sides until they are warmed through.
  4. Toast the English muffins.
  5. In the wide pot bring fresh water to a simmer  and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin.
  6. Place 2 slices of Greenridge Farm Canadian bacon on each English muffin.  Add the poached egg and top with the Hollandaise Sauce.
  7. Enjoy!!

  9. In a saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface.
  10. In a saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.
  11. In a metal medium bowl, whisk the egg yolks until they become light and fluffy. Strain the peppercorn liquid into the eggs.
  12. Put 1-inch of water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.
  13. Very slowly begin to add the butter, only a few tsp at a time.
  14. If the eggs seem to be cooking too quickly, take the bowl off the sauce pan and let it cool.
  15. Add the lemon juice.
  16. For taste add cayenne and salt.

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