Traditional Eggs Benedict

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INGREDIENTS

8 (1/2-ounce) Canadian bacon slices
Vegetable cooking spray
2 English muffins, split and toasted
4 large eggs, poached (directions below)
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Hollandaise Sauce (recipe below)
Coarsely ground pepper
Paprika
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DIRECTIONS
Cook bacon in skillet coated with cooking spray over medium heat until thoroughly heated, turning once. Drain on paper towels.
Place 2 bacon slices on each muffin half. Top each with a poached egg, and drizzle evenly with Hollandaise Sauce. Sprinkle with pepper and paprika; serve immediately.

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Poached Eggs
Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 teaspoon vinegar. Break eggs and slip into water, one at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove eggs with a slotted spoon. Trim edges, if desired.

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Hollandaise Sauce

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INGREDIENTS
4 large egg yolks
2 tablespoons fresh lemon juice
1 cup butter, melted
1/4 teaspoon salt

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DIRECTIONS

Whisk yolks in top of a double boiler; gradually whisk in lemon juice. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Serve immediately.