Sunday, June 12, 2011

Canadian Bacon...But Not Really

Bacon is huge. Who doesn't love bacon? One thing we became aware of in culinary school was the magic of the pig - Homer Simpson jokes about it (Top 10 Bacon Quotes From Homer Simpson - link will take you off-site) and whenever any true Simpsons fan hears the word 'bacon' you know in their head they are thinking “Mmm … bacon” and mentally they are drooling.
Tweeple* on Twitter love bacon. It's probably considered, by vegans and vegetarians all over Twitter, to be one of the most overused words ... but you know secretly they must crave it. Bacon, the word just makes your mouth water and incite visions of fatty, smoky, meaty goodness...

You'll have to excuse us a minute.....

Alright, today we're picking a specific kind of bacon to highlight. Since we've lived in both the United States, and Canada, we get questions about both places from each side. One topic of conversation is usually they call it Canadian bacon in Canada?

The quick answer is "no"'ll get a funny look if you visit and order "Canadian Bacon"... but don't worry, they are mostly a nice people and will let it slide 9they know what you are talking about most of the time) - they probably won't even laugh at you. *wink*

P.S. Fat back is what they use to make lard and is the layer of fat over the loin.
In Canada, Canadian bacon is called back bacon; it's a type of cured & smoked ham and its name is derived from the part of the animal it comes from - the back. It's a centre cut from the pork loin. Sometimes it's not smoked, but rolled in cornmeal, and is then referred to as peameal bacon. It's not always round, but usually oblong in shape when sliced. 
mmmmm....tasty tasty back bacon....
Back bacon is generally considered more healthy to consume than "streaky bacon" (the really fatty tasty bestest kind) but it's all relative to the amount of fat vs. meat in any given slice, and it's all fairly high in sodium; but, whatever, it's freakin' delicious, and as long as you aren't eating it every're fine...everybody deserved a little bacon in their life.

So, we've got a recipe we pulled off of Eggs Benedict is one of our favourite breakfast foods, but we don't generally make it for ourselves, which means we don't eat it often because the kinds in the restaurants are mostly powered versions, and gross.

So, here's a recipe. Make it for someone special and they just might fall in love with you; but be careful, because they just might fall in love with you.

*Tweeple: People who use Twitter (slang)

[Visit:, the source of this photo, for a bit more visual instruction on making Eggs Benedict & hollandaise]

Eggs Benedict
  • 4 egg yolks
  • 3 1/2 tablespoons lemon juice
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened


  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately. [source:]

And if you're health conscious...well...we've provided you with nutirtional information for this recipe. We don't recommend you look though...

Look! Birds!

(We probably don't need to explain why that clip is brilliant. You  know, lessons, be nice to people...karma...all that good stuff.)

Okay. You made it this far. Here's the nutritional information for Eggs Benedict:
Scary, hey? Just remember, you're not eating it everyday, and if you take the time to make a good'll be totally worth it. Or go out to a nice restaurant and have it, but we can gaurantee, if you learn to make a from scratch hollandaise, you'll never be satisfied eatting the poweder versions they commonly use in most restaurants.
They always say, owners end up looking like their pets...a face for a face.


1 comment:

  1. Different! *drools*

    I think I'll have to cook you breakfast soon...