With the distinct flavour of Montreal smoked meat, this eggs benedict will be a breakfast or brunch favourite you will love to enjoy at home.


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

Maple Hollandaise Sauce: 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.

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.

Top 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.

Tip: To thicken the hollandaise sauce, simply heat and stir for 1-2 minutes longer until the sauce thickens to your desired thickness. Keep in mind that the maple flavour will decrease the longer you cook the sauce, so add more to taste.

Brought to you by: Egg Farmers of Ontario