Eggs Benedict

8 Eggs (Pasteurized eggs must be used if you are serving soft runny yolks)
4 English muffins, toasted
8 Slices Canadian bacon
1 Hollandaise Sauce Package mix
Prepare Hollandaise sauce according to the directions. Set aside. In a shallow skillet add enough water skillet to cover the eggs. Add vinegar and salt. Bring to a boil. Break 1 egg into a saucer. Take the skillet from the heat and slip the egg into the hot water. Repeat the process for as many as you require. Let the eggs stand in hot water 3 to 5 minutes or until the white is firm. Remove with a skimmer and drain well. Top 1/2 English muffin with Canadian bacon and then a poached egg. Pour over Hollandaise sauce. Sprinkle with paprika. Serves 8.