8 slices Canadian bacon - saute until heated through
8 poached eggs
4 English muffins (halved, toasted)

HOLLANDAISE SAUCE:

3 egg yolks
1 tbsp. lemon juice
1 tbsp. cold water
3/4 c. butter (1 1/2 sticks)
Salt and pepper (white pepper)

Combine egg yolks, lemon juice, salt, pepper and water in blender. Blend 10 seconds at high. Melt butter. As blender is running, add hot butter in a steady stream until mixture thickens (20 seconds). Serve immediately.

Layer English muffin with bacon, poached egg. Top with Hollandaise Sauce.

VEGETARIAN EGGS BENEDICT: Substitute Canadian Bacon for 1 (10 ounce) package frozen, creamed spinach - cooked according to directions.

Add 1 artichoke heart (unmarinated) for each muffin half.

Layer English muffin with spinach, eggs, artichoke heart. Top with sauce.