Bannock Eggs Benedict Recipe - a Canadian Twist on a Classic Breakfast

by MakerQueen

67510

Intro: Bannock Eggs Benedict Recipe - a Canadian Twist on a Classic Breakfast

I should preface this with the disclaimer that I am in no way an expert chef, but I have made brunch on Saturdays and Sundays for about 32 years, so I have some experience! Bannock has a complex and interesting history in Canada. (for more information Bannock at The Canadian Encyclopedia). It is a simple skillet bread made with very accessible ingredients. It is yummy, fast and easy. Aside from making bannock in the woods in elementary school I really came to appreciate it during the first lockdowns in 2020 when we had a 12 kg bag of flour and no yeast. It became our bread.

STEP 1: Make the Bannock Dough

  • Add the flour, baking powder, and salt to your mixer
  • Mix to combine
  • Add the melted butter and water
  • Mix to form a large ball - do not over mix (this mixing can be done easily by hand as well)

STEP 2: Cook the Bannock

  • Form the dough into small puck shapes (I like them to be a bit smaller than my palm)
  • Add your choice of fat to the pan - butter or bacon grease works best
  • Bake the bannock until cooked through, turning as needed - usually between 15 and 20 minutes. I use this cooking time to make the Hollandaise sauce and poach the eggs.

STEP 3: Make Hollandaise Sauce

Now, while the bannock is cooking we prepare the Hollandaise sauce.

  • Separate the whites from the yolks of 3 eggs
  • Add the yolks to a blender with the lemon juice, dijon mustard, and salt
  • Make sure your butter is hot - I usually melt it in the saucepan and pour it directly into the blender while the blender is going.
  • When the sauce is combined I return it to the saucepan from the butter and cover it

STEP 4: Poach Your Eggs

If you are adding bacon I would cook it while you are poaching the eggs so that everything will be ready at the same time.

  • Fill a medium-sized skillet with about 4 cm (1,5") of water and bring it to a boil
  • Reduce the heat to medium-high
  • Crack your egg into a ramekin
  • Gently slip your egg into the water
  • If you have multiple eggs to cook put them into the water clockwise giving their neighbours space :)
  • Cover the pan
  • Poach for 3 minutes for a runny yolk and 5 minutes for a firmer yolk

STEP 5: Assemble Your Masterpiece!

  • Cut one of your bannock buns in half and add your optional bacon
  • Place spinach leaves on top of the bacon
  • Add some Hollandaise sauce on top of the spinach - this is not an exact science - drizzle is the word I would use
  • Place your poached eggs now
  • Grind some fresh black pepper onto the eggs (again optional)
  • Now drizzle some more Hollandaise and enjoy!