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1
Start with the bacon.
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2
Heat a large skillet on medium low heat.
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3
Add the slices of Canadian bacon.
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4
Slowly cook, turning occasionally (about 5 minutes).
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5
Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
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6
While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar.
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7
Bring the water to a boil again, and then lower the heat to a bare simmer.
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8
To make blender hollandaise, melt the unsalted butter.
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9
Put the egg yolks, lemon juice and salt in a blender and blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.
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10
Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend.
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11
Taste for salt and acidity and add more salt or lemon juice to taste.
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12
Transfer it to a container you can use for pouring and set it on a warm but not hot place on or near the stovetop.
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13
Poach the eggs.
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14
As soon as all the eggs are in the poaching water, begin toasting your rosemary focaccia.
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15
If you cant get all the focaccia toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
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16
To assemble the eggs benedict, butter one side of a rosemary focaccia dinner roll.
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17
Top with one slice of Canadian bacon.
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18
You can trim the bacon to fit if youd like.
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19
Place a poached egg on top of the bacon and then pour some hollandaise over.
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20
Sprinkle baby greens or chopped chives over it and serve immediately.
