Mini Eggs Benedict

1. 1

   Prepare the Hollandaise Sauce according to the package directions and allow to cool.

2. 2

   Cut the slices of bacon in half crosswise.

3. 3

   Slice the eggs using an egg slicer.

4. 4

   (I usually throw out the ends so every finished canape has a large yolk).

5. 5

   Toast the bread slices until golden brown and arrange on a tray.

6. 6

   Place one slice of egg on each piece of toast.

7. 7

   Add a small dollop of Hollandaise Sauce on top of each egg and top with a piece of bacon.

8. 8

   They can be served cold or warmed slightly in the oven prior to serving.

No additional tips available.