Canadian Bacon Recipe

Melt butter

Place 1 cup unsalted butter in a small saucepan and melt over low heat until fully melted and just warm. Keep warm but do not let brown.

Set up double boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer over medium-low heat. Choose a heatproof mixing bowl that sits snugly on top of the saucepan without touching the water.

Whisk yolks

In the heatproof bowl, whisk together 4 egg yolks, 1 tsp sea salt, 1 tsp Dijon mustard and 1 tsp water until smooth and slightly thickened.

Cook gently

Place the bowl over the simmering water (double boiler). Whisk continuously, moving the bowl on and off the heat as needed, until the yolks become thickened and ribbon-like (about 3–5 minutes). Ensure the steam heats the yolks gently — do not scramble.

Emulsify with butter

Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking constantly to create a smooth, emulsified sauce. Start drop by drop, then a thin stream as the sauce comes together. If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen.

Season

Whisk in 2 tbs fresh lemon juice and a pinch of cayenne pepper. Taste and adjust seasoning with additional salt or lemon if desired. Keep the hollandaise warm above the double boiler (off heat) until ready to serve. If it begins to thicken, whisk in a few drops of warm water to restore consistency.

Prepare poaching water

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add 2 tbs white vinegar and reduce heat so the water is barely moving — small bubbles on the bottom and a gentle steam. Vinegar helps the egg whites coagulate.

Toast English muffins

Split 4 English muffins and lightly butter each cut side with 2 tbs unsalted butter. Toast in a skillet over medium heat or under a broiler until golden brown and crisp. Keep warm in a low oven (about 200°F / 95°C) if desired.

Cook Canadian bacon

In a large skillet over medium heat, sear 8 slices of Canadian bacon for about 1–2 minutes per side until lightly browned and heated through. Remove from skillet and keep warm.

Poach eggs (in batches)

Crack 1 large egg into a small ramekin or cup. Stir the simmering water gently to create a slight whirlpool and slip the egg into the center (this helps the white wrap the yolk). Poach for 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer, keeping the water at a gentle simmer. Use a slotted spoon to lift the egg and briefly rest on a paper towel to remove excess water. Repeat for remaining eggs, working in batches so eggs do not crowd.

Assemble Eggs Benedict

Place two toasted English muffin halves on each plate. Top each half with one slice of seared Canadian bacon. Gently place one poached egg on top of each bacon slice. Spoon 2–3 tablespoons of warm hollandaise sauce over each egg so it drapes the yolk and muffin.

Finish and garnish

Season with coarse black pepper and a light dusting of additional sea salt if desired. Sprinkle 2 tbs chopped fresh chives over the plates for color. Serve immediately while hollandaise and eggs are warm.