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Funny thing is, in Canada, they aren’t done with Canadian bacon. Canadian bacon isn’t even a product in Canada. Some places use back bacon, some use peameal bacon , some places use ham.
Most places will also offer Florentine or Norvegienne/Atlantic(smoked salmon) in addition to a back bacon / peameal bacon or ham version.
I’m a convert to the Blackstone (bacon rashers/ streaky bacon and tomato).
I make Eggs Florentine at home more often than the Benedict with ham/ peameal or back bacon.
I also like a poached egg on top of a rösti or latke.
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I’m not surprised that they don’t call (or use) it canadian bacon in Canada. That said, it’s strictly a go out dish for me, as I have no experience with either hollandaise or poaching eggs. I’m sure I could learn, but I’m not that motivated. Especially with the former, I have no need to increase my intake…
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I didn’t start making Hollandaise or poaching eggs until April 2020. Now I make them around once a month.
No point getting take-out bennies where the eggs and Hollandaise will be cold by the time I get home, and there aren’t too many places in London Ontario that have a patio brunch that make a Hollandaise as good as mine. LOL. (I can’t eat indoors at restaurants so my brunches are home-made, outdoors or take-out)
When I’m in Toronto, I am 10 minute walk away from at least 3 good patio brunches with good Hollandaise. Too bad their potatoes are usually 4/10. 
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This one-egg hollandaise makes a small quantity - just right for two servings. And is reliably easy to make.
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I thought peameal was Canadian?
Not quite the same.
American Canadian bacon is a type of back bacon, but Canadian back bacon and Canadian peameal are not the same as American Canadian bacon.
Peameal is cured but it isn’t smoked, whereas American Canadian bacon is smoked. https://www.foodnetwork.ca/article/the-history-of-canadian-peameal-bacon/
https://www.thekitchn.com/whats-the-difference-between-canadian-bacon-or-irish-or-english-and-american-bacon-ingredient-intelligence-166956
Adding this re: back bacon. English back bacon is a different cut than Canadian back bacon.
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BAKED – breakfast blueberry French toast cups. Using silicon muffin pans let these keep their shapes (I also made these in April and had a tough time getting them released from pan). This is a good recipe if you only have a small number of berries left after pick-them-yourself -from-the-garden snacking. It only calls for 1 C total. I cut the bread last night and got out pans, etc to shorten my pre-coffee cooking time this morning.
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I had a hot dog for breakfast this morning. I feel a wee bit less guilty now that I’ve seen you photo… I’m a big fan of dinner or lunch meals for breakfast. Always have been. Dinner itself - shrug. I just graze.
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Classic breakfast today. Scrambled eggs served with sautéed mushrooms and topped with parsley and feta.
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Brunch was cottage cheese with some Rio Mare tuna in olive oil, tomatoes, cucumber, pickled red onions, S&P, EVOO and a splash or 2 of green Tabasco.
Very tasty and going on the meal rotation fer sher.
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A 'sort of" eggs benedict - English muffin, ground ham, fried egg, asparagus, one-egg hollandaise - those last 2 reheated from Thurs dinner. I’ve been reading a culinary mystery by Ellie Alexander featuring an Ashland, Oregon bakery that serves breakfasts and lunches, too. Has me waking up early and hungry.
Photo taken with my new phone; I've got lots of learning to do this weekend.
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Eating summer’s rainbow.
Frittata with potatoes, zucchini, tomatoes, basil, chives, and parmesan cheese.
Toast with sour cherry and peach jams.
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Nice display boards!
Thanks @mts From artist David Levy more than 10 years ago, and I just found his site again - he’s still making similar ones, plus wonderful other useful, beautiful items. Here’s the page for these Puzzle Trivet Boards
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This morning’s fry up was scrambled eggs using locally sorced eggs (which are soooo good) and smoked bacon. Out of picture is the sliced peach I ate beforehand.
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Channeling @ipsedixit
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I’m jelly. (Jealous)
……
Fried egg sandwich with goat milk Asiago and Zing Hakka-ish chili crisp for me this morning.
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