Serves Four. ��This page is printer friendly.
Hollandaise Sauce Mix
4 Wolferman’s 1910 Original Recipe Signature English Muffins
3 tablespoons butter (melted)
8 slices Canadian bacon
8 large eggs (poached)
Prepare Hollandaise Sauce according to package direction, set aside and keep warm. Split, toast and butter English muffin halves, keep warm. Saut� Canadian Bacon until golden brown. To assemble, place two muffin halves on warmed plate. Top muffins with Canadian bacon. Place poached egg on bacon and finish with Hollandaise Sauce. Garnish Eggs Benedict with a sprinkle of paprika, a dollop of caviar, sliced truffles or fresh herbs. Serve immediately.