Eggs Alaska

[Brett Luna]

I’m the designated Sunday breakfast cook at the house in Peters Creek. It seems like it’s been forever since we’ve had it, so I made eggs Benedict for us this morning, with potatoes. Dona got my boring old home made Canadian bacon, I had my smoked Copper River red salmon. I should go to the hospital to have my arteries scraped out...or maybe Roto-Rooter.

 

[Ted Calver]

I was hooked, or maybe dipped, at smoked red salmon!! That's about as good as breakfast can get.

 

[Ryan Mooney]

I dunno Brett I can't say which is better your cooking or your photography. Both look might fine to me

 

[Brent Dowell]

Ryan got it before I did. Non only the cooking, the plating, but excellent photography. Wow!

 

[David Johnson]

This post is driving me to the breakfast table. My mouth is watering. Good eats.
David

 

[Vaughn McMillan]

Looks great, Brett. I'd have to pass on the chives and any onion-type additions, but the meal looks delish. Now all it needs is a nice chilled glass of orange juice made from fresh (albeit very rare) Alaskan oranges.

 

[Darren Wright]

I just ate a full omlet and that still makes me hungry...wow! Looks good!

 

[David Johnson]

Try this with chili con queso. That's green chili, cheese an Rotel tomatoes. Love the smoke Canadian bacon.
David

 

[Brett Luna]

Thanks, everyone!

Love the smoke Canadian bacon.

We do too, so I try to keep it on hand at all times. We haven't bought any to speak of from a store since I started making my own some years ago:

A whole pork loin yields about 18-22 commercial-equivalent packages of standard slices but we mix it up with thick slice, chunk, etc.:

 

[Ted Calver]

T....We haven't bought any to speak of from a store since I started making my own some years ago....QUOTE]

OK You know you can't just tease us like that. I have fond memories of Canadian bacon, specifically peameal bacon. Care to share your method/recipe?

 

[Ryan Mooney]

T....We haven't bought any to speak of from a store since I started making my own some years ago....QUOTE]

OK You know you can't just tease us like that. I have fond memories of Canadian bacon, specifically pea meal bacon. Care to share your method/recipe?

Now there's one I've never heard of before..
https://en.m.wikipedia.org/wiki/Peameal_bacon

https://www.epicurious.com/recipes/food/views/peameal-bacon-368929

Who says you can't learn something new everyday.

 

[Brett Luna]

My “Canadian” bacon is the US style. I’d like to try my hand at pea meal or “back bacon” as some of our Canadian friends call it.

It’s a process, so I posted my version in a separate thread.