Classic Eggs Benedict
1 package Knorr Hollandaise Sauce, prepared according to package directions
4 Slices Canadian Bacon or ham
2 English Muffins
1/2 teaspoon white vinegar (optional)
Prepare Knorr Hollandaise Sauce according to package instructions.
Brown Canadian Bacon in a frying pan and toast English muffins. While bacon is cooking, poach the eggs.
Fill a medium sized sauce pan half way with water. Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference. Remove eggs one at a time with a slotted spoon.
Layer ingredients as follows: English muffin, Canadian Bacon, Eggs, Hollandaise Sauce.