Canadian Turkey Bacon Eggs Benedict



  • 1 English muffin
  • 2 slices Godshall’s Canadian Turkey Bacon
  • 1 egg yolk
  • 1 tablespoon white wine vinegar, divided
  • 1-2 dashes Tabasco sauce
  • 2 tablespoons ghee, melted
  • Salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 tablespoon minced chives


  1. Bring a medium saucepan half full of water to a boil.
  2. Toast the English muffin, then place the halves on a plate.
  3. Heat a large skillet over medium heat and cook the Canadian Turkey Bacon for 2 minutes per side, or until golden brown. Add 1 piece on top of each English muffin half.
  4. To make the hollandaise, combine the egg yolk, 1 teaspoon of vinegar, and a dash of Tabasco, to taste, in a bowl large enough to fit over the pot of boiling water. Whisk constantly until the yolk has thickened, for about 2 minutes.
  5. Remove the bowl from the heat and gradually whisk in the ghee, until the sauce has a thin custard-like consistency. Keep in a warm area.
  6. Reduce the heat under the boiling water to a simmer and add 2 teaspoons of vinegar, crack the eggs into a bowl and drop them one at a time, into the water. Cook for 3-4 minutes, until the whites are set, and the yolk is still soft. Remove the eggs from the water with a slotted spoon, placing one on each Canadian Turkey Bacon-lined English muffin.
  7. Top each half with the hollandaise. If it has stiffened up too much, gradually whisk in a teaspoon of the poaching water, until it reaches the desired consistency.
  8. Serve garnished with minced chives.