Firehouse Eggs Benedict
5 English muffins, split in half
10 slices Canadian bacon
Butter, for frying
1 package (1.25 ounces) hollandaise sauce mix, prepared
Toast the English muffins. Place muffin halves on a cookie sheet and put in a warm oven.
In a large nonstick skillet, brown the Canadian bacon on both sides. Place 1 slice on top of each muffin half and return to oven to keep warm.
Wipe the pan and place over medium heat for 2 minutes. Add butter to the skillet. Crack the eggs in the frying pan spreading them out as evenly as possible; cook 2 minutes on medium heat. Add ¼ cup cool water to the pan and cover, letting the eggs steam for 1 minute. The lid must be tight on the pan to contain the steam.
Cut eggs into equal serving sizes with metal spatula. Place an egg on top of each muffin. Drizzle 2 tablespoons hollandaise sauce over each muffin and serve.