Classic Eggs Benedict

• 4 slices Carolina Pride™ Canadian Style Bacon (about 6 ounces)
• 1 T. Cooking Oil
• 2 English Muffins, split and toasted
• Water
• 1 T. Vinegar
• 3 Eggs
• Blenders Hollandaise Sauce (recipe follows)
• Paprika
• Fresh Watercress (optional)
• Fresh Fruit (optional)

Cook Canadian-style bacon in oil in a large skillet over medium-high heat about 2 minutes on each side or till heated through. Place bacon atop toasted English muffin halves; cover and keep warm. Combine 1 inch of water and vinegar in a large skillet. Bring to boiling; reduce heat. Break eggs, one at a time, into a shallow bowl and slip into water. Cover and simmer for 3 to 5 minutes or till eggs are desired doneness. Remove eggs with a slotted spoon and place atop bacon and muffins; cover and keep warm. Prepare Blender Hollandaise Sauce. Spoon sauce over eggs and sprinkle with paprika. Garnish with fresh watercress and serve with fresh fruit, if desired.

Makes: 2 to 4 serving

Blender Hollandaise Sauce:

• 3 Egg Yolks
• 1 T. Lemon Juice
• Dash Ground Red Pepper
• 1/2 cup Butter or Margarine

Place yolks, lemon juice and rep pepper in blender container. Cover and blend a few seconds or till mixed. Heat butter or margarine in a small saucepan till bubbly but not brown. With blender lid ajar and blender running at high speed, slowly pour butter or margarine over egg mixture in a steady stream. Blend about 30 seconds or till thick and fluffy.

Makes about 3/4 cup