Portion Size: 1 Eggs Benedict (1 egg, ½ English muffin, 1 oz. Canadian bacon and 2T. sauce)

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 Eggs (Pasteurized eggs must be used if you are serving soft runny yolks)
1 teaspoon vinegar
1/2 teaspoon salt
4 English muffins, toasted	May use whole wheat
8 (1oz) Slices Canadian bacon	In a small fry pan, heat until lightly browned on both sides.
Hollandaise Sauce: 3 egg yolks¼ teaspoon Dijon mustard1 tablespoon lemon juice1 dash hot pepper sauce½ cup unsalted butter
Paprika

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Prepare Hollandaise sauce according to the directions. Set aside	Hold at a temperature of 145°F and use within 2 hours.
2	In a shallow skillet add enough water skillet to cover the eggs
3	Add vinegar and salt
4	Bring to a boil
5	Break 1 egg into a saucer
6	Take the skillet from the heat and slip the egg into the hot water
7	Repeat the process for as many as you require
8	Let the eggs stand in hot water 3 to 5 minutes or until the white is firm	Cook until internal  end temperature is 160 ° degrees F.
9	Remove with a skimmer and drain well
10	Top 1/2 English muffin with Canadian bacon and then a poached egg
11	For: Hollandaise sauceIn a blender combine, egg yolks, mustard, lemon juice and hot pepper sauce. Blend.Place the butter in a glass measuring cup. Heat butter in the microwave for 1 minute or until completely melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream.  It should thicken almost immediately. Keep warm.
12	Top with Hollandaise sauce. Sprinkle with paprika