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Eggs Benedict

Contributed by: News Canada

Eggs Benedict to remember (NC) - Not all Eggs Benedict recipes are as special as the next, so here's a tip. Instead of ham, use cooked peameal bacon (cured pork loin) and if you want the dish to be unforgettable, avoid using slices that are inconsistent in thickness, shape and fat content. Here is a recipe with premium bacon that is tastier, healthier, fat-reduced, and cured with 40% less salt than standard bacon, courtesy of Lou's Peameal Bacon of Canada Ltd. And don't forget: premium peameal such as this is up to 85% leaner than strip side bacon:


  • 4 eggs
  • 4 slices of Lou's salt-reduced peameal bacon
  • 2 English muffins, butter or margarine
  • Hollandaise sauce


Cook peameal slices.

Poach eggs.

Split English muffin and butter.

Place muffins buttered side up on broiling pan with cooked peameal slices along side.

Broil until muffin halves are toasted and cooked peameal slices are heated through.

Place peameal slices on muffin halves with poached eggs on top. Pour warmed Hollandaise over eggs and serve.

Serving Size: Makes 2 Servings

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