Open Search
Close Search

What’s more Canadian than peameal bacon and maple, eh? Celebrate living in the Great White North with this twist on classic eggs Benedict.

1 vote


  • Hollandaise Sauce:
  • 1/2 cup (125 mL) butter
  • 3 egg yolks
  • 2 tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • Pinch each salt and pepper
  • Assembly:
  • 4 slices Dempster’s® White Bread, toasted
  • 2 tbsp (30 mL) Dijon mustard
  • 4 tsp (20 mL) maple syrup
  • 4 slices peameal bacon, cooked
  • 4 poached eggs


Hollandaise Sauce: In small saucepan, heat butter over medium-high heat until melted and bubbling. Meanwhile, in blender, combine egg yolks, lemon juice and mustard; purée until smooth. With motor running, pour bubbling butter into blender in thin stream. Season with salt and pepper.

Assembly: Combine mustard and maple syrup; spread evenly over slices of bread. Top each with slice of peameal bacon and poached egg. Spoon hollandaise sauce over top.

Tip: To poach eggs, fill saucepan with enough water to come 3 inches (8 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.