• 8 slices of Canadian bacon
• 4 English muffins, split, toasted and buttered
• 9 ounces hollandaise sauce mix
• cider vinegar
• 8 eggs

Heat a heavy nonstick skillet over medium high heat. Cook bacon 1-2 minutes per side or until browned and heated throughout. Top each muffin half with a slice of cooked bacon. Set aside and keep warm.

Prepare sauce according to package directions. Bring a deep skillet of water with 1 tsp. vinegar to a gentle boil. Break an egg into a small bowl. Set aside.

Using a spoon, vigorously swirl simmering water into a small circle to create a funnel-like effect. Gently slip egg into the swirling funnel of water. (This helps keep the egg from breaking up). Repeat process with remaining eggs and poach 3-4 minutes or until eggs reach desired doneness. Using a slotted spoon, remove eggs from water and let drain briefly. Arrange eggs over bacon. Spoon hollandaise sauce over top and serve.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 231, fat 10.5g, 42% calories from fat, cholesterol 215mg, protein 17.3g, carbohydrates 15.8g, fiber 0.9g, sugar 2.0g, sodium 957mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.0, Lean meat: 0.8, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 1.1

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