Canadian Bacon for Eggs Benedict

Video Transcript

"Hello! This is Chef Sean Roe for expertvillage.com. Next step in the eggs Benedict is to fry up our ham or Canadian bacon, that’s up to you. I prefer Canadian bacon because it is already round in size and has a good thickness for this recipe. We’re going to take a few pieces out. I prefer to use olive oil when frying because olive oil is a lot healthier for you. We’re going to be sautéing the bacon on a high heat; just about enough oil to cover the bottom. Once we have the pan heated, the oil should be around smoking point, which means you have oil jumping out of the pan. We’re going to place the bacon in there. In French sauté means to jump as the products tend to jump around the pan. You want just a little color on the bacon on both sides as bacon is already cooked. Once you see it curling on the edges, we’re done. "