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.
- 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 saice, so add more to taste.