Quick Eggs Benedict - cooking recipe

Ingredients

1 pkg (1-2 oz) hollandaise sauce mix
8 slices bacon
4 None eggs
4 None English muffins, split and toasted
2 tbsp butter

Preparation

Prepare hollandaise sauce mix according to package directions. Keep warm. Cook bacon in a large skillet until crisp. Drain on paper towels.
Heat 6 cups of water in a deep skillet until simmering gently. Break each egg into a cup and slide egg into water. Poach for 4 mins, until eggs are just set.
Lightly butter English muffins. Top with bacon and poached egg. Spoon hollandaise sauce over top and serve.