|Eggs||4 Small, poached|
|Canadian bacon slice||4 , cooked|
|Hollandaise sauce||1⁄2 Cup (8 tbs)|
1. Poach Eggs: If you do not have an egg poacher than try this. Fill a large, deep skillet with 1 inch of water. Add 2 Tbsp white vinegar (helps hold the egg together) and a dash of salt (helps keeps the eggs from tasting like vinegar). Bring water to a simmer (do not boil). Carefully break eggs into water, cook until whites are firm. Remove with a slotted spoon. Serve immediately.
2. Place slices of tomato on top of each slice of Canadian bacon. Place poached eggs on top and pour the Hollandaise sauce over the eggs. Sprinkle with paprika. Serve immediately.