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
  • 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 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 and place it on top. Whisk constantly until the yolk has thickened, about 2 minutes.
5. Remove the bowl from the heat and gradually whisk in the ghee, until it has a thin custard-like consistency, reserve in a warm area.
6. Reduce the heat of 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 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 to much, gradually whisk in a teaspoon of the poaching water until the desired consistency.
8. Serve garnished with minced chives.