2 English muffins, split and toasted
8 thin slices Canadian bacon (about 4 oz.)
4 eggs
2 tbsp. milk
Dash of pepper
1 tbsp. butter
1 env. Hollandaise sauce mix
1 tsp. lemon juice
1/2 c. soft bread crumbs
2 tsp. melted butter

In an 8x8x2 inch baking pan, arrange toasted muffins cup side up. Top with 2 slices of bacon.

Beat eggs, milk and pepper. Melt butter in skillet, add egg mixture. Cook without stirring until mixture begins to set on bottom and around edges. Use spatula, lift fold partially cooked eggs so uncooked portion flows underneath.

Continue cooking over medium heat 3 minutes until eggs are glossy and moist. Remove from heat. Spoon evenly on top of muffin stacks.

Prepare sauce mix according to directions. Stir in lemon juice. Spoon over muffin stacks.

For Crumb Topping: Combine crumbs and butter. Sprinkle over muffin stacks. Bake uncovered at 350 degrees at 15 minutes.

MAKE AHEAD: Prepare muffins and stack bacon and eggs on top muffins in baking dish up to 24 hours ahead. Prepare crumb topping. Chill and cover main dish and crumbs separately.

To serve, prepare sauce. Spoon over muffin stacks. Sprinkle with crumbs. Bake uncovered at 350 degrees for 20 minutes. Serves 4.