Encore Eggs Benedict

Makes 4 servings

	Hollandaise Sauce
8	eggs
16	slices Canadian bacon
4	English muffins, split, toasted and buttered

Prepare Hollandaise Sauce.
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.
Cook Canadian bacon in large skillet over medium-low heat, turning occasionally.
Top each English muffin half with 2 slices bacon, 1 poached egg and 1 tablespoon Hollandaise Sauce. Serve immediately.

Check out more recipes for Eggs & Omelets