Canadian Bennys Recipes
CANADIAN EGGS BENNY
What's more Canadian than peameal bacon and maple, eh? Celebrate living in the Great White North with this twist on classic eggs Benedict.
Time 20m
Number Of Ingredients 1
Steps:
- 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.
CANADIAN BENNY'S
Recently I went with some close girlfriends to Nova Scotia. There's a lot more than lox going on up there! At the Normaway Inn on Cape Breton Island our favorite meal was brunch; this is my version of their Eggs Benedict. It's good for B, L, or D-breakfast, lunch, or dinner!
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of the butter over medium heat in a small pan. Add the tomatoes and scallions and season with salt and pepper. Sauté for 2 minutes, then stir in the cream and let it reduce for 10 minutes over low heat, stirring occasionally.
- Heat a large nonstick skillet over medium heat. Add 2 tablespoons of butter to the skillet and melt it. Add the bread slices and cook for 3 to 4 minutes on each side. Transfer the slices to a platter. Add a drizzle of EVOO to the same pan and cook the Canadian bacon for 2 to 3 minutes on each side. Place 2 slices of bacon on each slice of bread.
- Add the remaining tablespoon of butter to the pan. When it has melted, carefully add the eggs, giving each room to cook. Fry over soft or hard, as you like. Cover the eggs with mounds of cheese. Tent the pan in foil to melt the cheese. Place each cheesy egg on a bacon-topped slice of bread. Ladle the tomato cream sauce over each stack. Eggcellent, eh?
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- Cut the potatoes into 1-inch (2.5 cthick fries (almost like wedges!) and place them in a large pot. Cover them with cold water, bring to a boil, and blanch for 10 minutes. While the potatoes are blanching, in a large, deep pot over medium-high heat, heat the oil to 350°F (180°C).
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