1) Prepare Knorr Hollandaise Sauce according to package instructions.

2) Brown Canadian Bacon in a frying pan and toast English muffins. While bacon is cooking, poach the eggs.

3) Fill a medium sized sauce pan half way with water.

4) Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference.

5) Remove eggs one at a time with a slotted spoon.

6) Layer ingredients as follows: English muffin, Canadian Bacon, Eggs, Hollandaise Sauce.