Easy Eggs Benny

1. For the Hollandaise Sauce, melt butter in small saucepan on medium-low heat. Stir in water and Sauce Mix with whisk. Stirring frequently, cook on medium heat until sauce comes to boil. Reduce heat and simmer 1 minute or until thickened, stirring occasionally. Keep warm until ready to serve. 
   
2. Brown Canadian bacon in small skillet on medium heat. Set aside. Keep warm. 
   
3. To poach eggs, fill large deep skillet 3/4 full of water. Stir in vinegar. Bring to boil; reduce heat to medium and simmer gently (bubbles should just begin to break surface of water). Carefully crack 1 egg into a fine mesh sieve; allow watery part of egg white to drain out, then transfer egg to small liquid measuring cup. Repeat with remaining eggs.
4. Gently stir simmering water in one spot. Carefully slide one egg at a time into swirling water, keeping eggs separate from each other. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken slightly. Carefully remove eggs with slotted spoon to drain on paper towels.
5. To assemble Eggs Benedict, place split, toasted English muffins on serving plates. Top each muffin half with a slice of Canadian bacon and one poached egg. Drizzle Hollandaise sauce generously over top to serve.

Test Kitchen Tips:

• Creamier Hollandaise: Use 1/2 cup milk and 1/2 cup water to prepare sauce.
• Mustard Tarragon Sauce: Melt butter as directed. Add 2 tsp. Dijon mustard and 1/4 tsp. McCormick Tarragon Leaves with water and Sauce Mix. Cook as directed.
• Lemon Pepper Sauce: Melt butter as directed. Add 1/4 tsp. McCormick Ground Black Pepper with water and Sauce Mix. Cook as directed.