CLASSIC EGGS BENEDICT

This brunch classic serves eight, allowing one egg and one muffin half per diner (if you’re serving friends or family with large appetites, however, it will serve four).

Prep: 25 minutes       Cook: 10 minutes

Hollandaise Sauce

8 slices Canadian bacon

4 English muffins, split and toasted

8 large eggs

1. Prepare Hollandaise Sauce; keep warm.

2. In jelly-roll pan, arrange toasted English muffins in single layer and top each with slice of Canadian bacon; keep warm.

3. Poach eggs: In 12-inch skillet, heat 1½ inches water to boiling. Reduce heat to medium-low. Break 1 egg into small cup; holding cup close to surface of water, slip into simmering water. Repeat with remaining eggs. Cook until egg whites have set and egg yolks begin to thicken but are not hard, 3 to 5 minutes.

4. Place jelly-roll pan with bacon-topped English muffins next to poaching eggs. With slotted spoon, carefully remove eggs, one at a time, from water and very briefly drain (still held in spoon) on paper towels; set 1 egg on top of each slice of Canadian bacon. Spoon Hollandaise Sauce over. Serve hot. Makes 8 main-dish servings.

Each serving: About 311 calories, 15g protein, 15g carbohydrate, 21g total fat (10g saturated), 337mg cholesterol, 786mg sodium.