Traditional Eggs Benedict

• 8 (1/2-ounce) Canadian bacon slices
• Vegetable cooking spray
• 2 English muffins, split and toasted
• 4 large eggs, poached
• Coarsely ground pepper
• Paprika

1. Cook bacon in skillet coated with cooking spray over medium heat until thoroughly heated, turning once. Drain on paper towels.
2. 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.
3. Poached Eggs:
4. 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.

bacon, vegetable cooking spray, muffins, eggs, ground pepper, paprika

Taken from www.myrecipes.com/recipe/traditional-eggs-benedict (may not work)