Eggs Benedict with packaged Hollandaise Sauce

I love to have the lazy Saturday mornings when I don't have a million things to do.  This morning I decided I'd attempt Eggs Benedict.  This recipe came from http://www.finedinings.com/ .  She gave a short cut to this dish by using a packaged hollandaise sauce which was fine with me.  When you want to add a little something extra to your weekend or special occasion breakfast, I think you'd be very happy with serving this version.

1 package Knorr Hollandaise Sauce mix

1 cup milk

1/4 cups butter
2 teaspoons fresh lemon juice
1 English muffin halved horizontally
1 teaspoon butter, softened
2 slices Canadian bacon
2 eggs
1 teaspoon vinegar
snipped fresh chives for garnish

Prepare Knorr hollandaise sauce mix from package according to instructions with 1 cup milk, 1/4 cup butter and 2 teaspoons fresh lemon juice.

Toast English muffin slices under the broiler 3 minutes or until golden brown. Remove from broiler, spread with 1 teaspoon butter.  Saute Canadian bacon in skillet over medium high heat until browned.

While the English muffins and Canadian bacon are cooking, fill a medium sized saucepan with approximately 3 inches water, add the vinegar, bring to a gentle simmer.  Crack eggs individually into a cup, carefully slide each one separately into the hot water.  Poach for approximately 3 minutes.  Immediately remove them with a slotted spoon blotting on a towel to remove any excess water.

To serve place a toasted English muffin on each plate, top with a browned Canadian bacon slice then a poached egg.  Spoon Hollandaise sauce over, sprinkle with the chopped chives and serve this elegant Benedict breakfast entree.