PREPARATION:

1. Prepare Hollandaise Sauce.
2. Bring 2 to 3 inches water to a boil in medium saucepan over medium-high heat. Reduce heat to a simmer. Break 1 egg into small dish. Holding dish close to surface of simmering water, carefully slip egg into water. Repeat with 1 egg. Cook 3 to 5 minutes or until yolks are just set. Remove eggs and drain on paper towels. Repeat with remaining eggs.
3. Cook Canadian bacon in large skillet over medium-low heat, turning occasionally.
4. Top each English muffin half with 2 slices bacon, 1 poached egg and 1 tablespoon Hollandaise Sauce. Serve immediately.