On 2006-11-03, Kate Connally > wrote:

> What would you call them if you substituted *real* bacon
> for Canadian bacon (I could never get very excited about
> that stuff)?

I'd still call it eggs benedict. If I did use bacon, I'd dice it or
fry crispy and crumble to make it easier to cut on the muffin. I
prefer a slice of cured ham to canadian or regular bacon. The best
e/b I've ever experienced substituted dungeness crab meat for the
bacon. Mmmm-HHmmM!

> Only trouble with making Eggs Benedict is that it's too much
> work.

Funny how really great things turn out that way.

> If only one could buy a good pre-made hollandaise sauce.

You can. It's called a restaurant.

nb