What is Canadian bacon?

Canadian bacon is different than American bacon, because it comes from a different part of the pig. The Canadian version comes from the loin and looks (and tastes) more like ham, with much less fat.

What is the difference between Eggs Benedict and Eggs Royale?

Eggs Benedict calls for Canadian bacon, while Eggs Royale calls for smoked salmon.

What is the difference between poached eggs and Eggs Benedict?

Poached eggs are a component of Eggs Benedict. Poached eggs are eggs that have been cooked in near-boiling water until the egg whites are set, while the yolks remain runny. Eggs Benedict is a complete dish that adds English muffins, Canadian bacon and Hollandaise sauce to the poached eggs.

What is special about Eggs Benedict?

First and foremost, what makes Eggs Benedict special is the l uxurious combination of flavors . The creamy, buttery, tangy flavor of the Hollandaise sauce perfectly complements the richness of the poached egg, salty ham and crispy English muffins. Second, is the variety of textures - crunchy muffins, soft eggs, smooth Hollandaise sauce. And third, is its versatility . Ingredients can be added or subtracted to fit your personal tastes.

Does Eggs Benedict always have ham?

No, you can use a variety of ingredients in Eggs Benedict. While traditionally the recipe calls for Canadian bacon (which looks like ham), you can use American bacon or smoked salmon instead.

How to make Eggs Benedict - A Well Seasoned Kitchen

Name: Homemade Eggs Benedict
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 batch Blender Hollandaise Sauce; 3 English muffins (homemade or store bought), split in half; 2 tablespoons butter, softened; 6 large eggs; 6 slices Canadian bacon; Chopped parsley, chives or dill, for garnish

Ingredients

Scale

1 batch Blender Hollandaise Sauce
3 English muffins (homemade or store bought), split in half
2 tablespoons butter, softened
6 large eggs
6 slices Canadian bacon
Chopped parsley, chives or dill, for garnish

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Instructions

Prepare Blender Hollandaise Sauce. Set aside.
Toast muffins, spread with softened butter. Set aside.
Poach eggs to desired doneness (follow my How to Poach an Egg directions).
While eggs are cooking, place a large skillet over medium heat. When hot, fry bacon until lightly browned on both sides (around 1 to 2 minutes per side). Don’t overcook or it will dry out.
If hollandaise sauce needs reheating: place in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.
To assemble: place toasted English muffin halves on individual plates or a serving platter (ask guests if they would like one or two). Top each with a slice of Canadian bacon, then a poached egg. Spoon sauce over the top. Sprinkle with chopped parsley, chives or dill. Serve immediately.

Notes

Make ahead: Prepare the poached eggs and Hollandaise sauce. Place poached eggs in a covered container of water and refrigerate. Place the sauce in a separate container, cover and refrigerate. Since the muffins toast up quickly and the bacon heats in 2 minutes, there’s no need to make these components ahead. To reheat poached eggs, gently drop into very hot/simmering water for 1 minute. Follow directions in recipe for reheating sauce.

Author: Lee Clayton Roper
Category: breakfast, eggs
Method: No bake
Cuisine: American