Easy Eggs Benedict

Ingredients

1 can (17.3 oz) refrigerated buttermilk biscuits

8 slices Canadian bacon or cooked ham

1 packet (1 1/4 oz) hollandaise sauce mix

8 eggs, poached

Preparation

Heat oven to 375 degrees. Bake biscuits as directed on can. Four baked biscuits are needed for this recipe. Freeze remaining 4 baked biscuits in plastic freezer bag for a later use.

Meanwhile, lightly brown Canadian bacon slices in skillet; keep warm over low heat. Prepare hollandaise sauce as directed on pkg. Prepare poached eggs. To serve, split warm biscuits; place 2 halves on each plate. Top each with bacon slice, poached egg and sauce.