Prepare Hollandaise Sauce according to package directions, set aside and keep warm. Split, toast and butter English Muffin halves, keep warm. Sauté 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.

Wolferman’s English Muffins should be split not cut. We recommend our Muffin Master or use a fork to gently split the halves apart.

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