Monique - I have no tried and true however I also stayed at the Oban Inn in Niagara On The Lake - what a wonderful town and a wonderful inn!

Although there are numerous variations on the theme, nowadays, the original Eggs Benedict consisted of a toasted English muffin, on which sat a slice of Canadian bacon, over which was a poached egg. The whole thing was topped with Hollandaise.

Given the ingredients you have on hand, just substitute cooked bacon for the Canadian, and you're good to go.

Gardenlad..I have it all then:)

Woodie..I LOVED that INN..
Trisha Romance is and was my favorite artist..I met her in Sarasota Fl..as nice as her art:)

I went mainly because of her..
But the Inn.. yes!
We went to The Prince of Wales also..one of her paintings:)

For another time, a nice variation is made with chicken.

Start with the English muffin, as usual. Top with a slice of chicken breast (or a nest of pulled-chicken pieces), and the poached egg. Instead of hollandaise, top with a cheese sauce, cris-crossed with a couple of steamed asparagus tips.

I've stayed at the Oban Inn too. Years ago.

I'm a traditionalist when it comes to Eggs Benedict. I like it on well taosted English Muffins,(or toasted french bread) topped with Canadian Back Bacon or Peameal Bacon, the poached eggs and Hollandaize sauce. For something a little different you can season the Hollandaise sauce

Ann too funny I was just coming to show you..Did you like the Oban Inn?

Monique, my photo isn't as pretty as yours but I do have a good tried and true recipe for the {{!gwi}} and you can see in the picture how creamy it is.

Hollandaise Sauce

2 egg yolks
2 teaspoons freshly squeezed lemon juice
1/4 cup butter, melted
Pinch of cayenne pepper
Pinch of salt
1 teaspoon fresh chopped parsley (garnish)

Place a medium saucepan with 1-inch of water over medium heat until it reaches barely simmering; lower heat to maintain simmer.

Meanwhile, vigorously whisk egg yolks and lemon juice in a stainless steel bowl until the mixture thickens and doubles in volume. Place the bowl over the simmering water (do not let the bowl touch the water) and continue to whisk while gradually adding melted butter. Do not let the eggs get to hot or they will scramble and mixture will thicken too fast; just move the bowl away from the simmering water while whisking to reduce the heat. Sauce should be smooth and creamy. Remove from heat and whisk in cayenne and salt.

If sauce is too thick, using your fingers to capture warm tap water, drop into sauce and whisk to desired consistency. Cover and place in a warm spot until ready to use for eggs benedict (layer toasted English muffin, Canadian bacon, poached egg and hollandaise sauce) or over fresh steamed vegetables.

For Blender Hollandaise; put egg yolks, lemon juice, salt and cayenne in the blender and blend until mixed. While the melted butter is still quite hot, turn on the blender and slowly pour the butter through the hole in the lid of the blender. When all butter is added let the sauce sit for few minutes to thicken.

Marilyn

Marilyn..Thank you..That's the ONLY thing I did not like about my eggs..The packet..
As soon as I open an envelope or a bottle..I cringe..But Jacques watches his cholesterol and I thought a packet would be better.
It tasted fake to me.. Not him..

Thanks I will try maybe your blender method too..I like everything warm at once..You need 4 hands:)
And Marilyn..your photo is beautiful..Truly.. I always take note of your artistic photos:)

Maybe some of you would be interested in this recipe:

http://www.ming.com/simplyming/showrecipesSeason3/Holandaise.htm

A guilt-free Holandais sauce from the "Simply Ming" TV program.

My son-in-law makes eggs benedict every weekend. I didn't get a photo of them this year when I stayed with them, but here's one I took last year. He also uses a packaged sauce mix, but he gets everything else right, the toasted English muffin, the back bacon and especially the eggs which come from a Vancouver Island farmer and are delicious!

SharonCb

Mine is similar to marilyn's. I got this from a chef at Trump Plaza:

Hollandaise Sauce

2 egg yolks
2 tablespoons water
1 tablespoon fresh lemon juice
1/3 cup cold butter cut into 8 pieces (no substitutions)
1/4 teaspoon salt
1/8 teaspoon paprika
pinch ground red pepper

Whisk egg yolks, water and lemon juice in small sauce pan. Cook over low heat, whisking constantly, until bubbles form around edge of pan. Whisk butter in one piece at a time until completely incorporated. Remove from heat and stir in salt, paprika and ground red pepper.

I love this stuff!

Crab or smoked salmon are good in eggs benedict too.

I do the blender method....but I use 3 egg yolks, juice of one lemon ( but make sure it's about 3 to 4 T.)
I like to prepare that ahead so the egg is at least at room temp and not ice cold....if I am running behind I will warm the blender jar before I put the egg in.
add a pinch of cayenne or a drop of tobasco...melt 1 stick fo butter and when it is bubbling turn on the blender and slowly pour the butter in while the blender is running.
The hotter the butter the better....that's what cooks the egg and thickens the sauce and, hopefully, kills any salmonella bugs.
It's so easy to do....there is no reason to do any packet thing.
Linda C

Nobody has ever accused me of being a purist when it comes to food.

I prefer my "eggs benedict" with a cheese sauce rather than hollondaise sauce. I don't measure really, just melt a small amount of fat and mix in the same amount of flour. Stir to cook a bit, then add some milk. Whisk until smooth, bring to a bubble to thicken. Then I stir in a couple handfuls of shredded cheese (whatever I have on hand, real chedder can make the sauce grainy so watch that. And remove the rind if you use brie).

In a pinch, a slice of "american cheese" is good too.

I love Eggs Benedict. I order it when we go out to eat breakfasts, because no one likes it at home.
However, I found an overnight cassersole recipe the other day for this weekend, and I'm making it tonight, for tomorrow morning.
It's got all the necessary flavors, even a fresh hollandaise recipe.

mmmmmmmmmmmm I can't wait! Even if I'm the only one that will eat the whole pan!