Food Network has a simple and easy to follow recipe for traditional eggs Benedict using Canadian bacon and English muffins. The recipe yields four servings.
To make Food Network's recipe, add 3 egg yolks to a blender or a food processor. Add the juice of 2 whole lemons and blend. With the blender on, slowly pour in 2 sticks of melted and slightly cooled butter. Turn off the blender, and add a dash of salt and a dash of paprika. Turn the blender back on, and mix until combined. Set aside.
Poach an egg by cracking an egg into simmering, bubbling water. Let the egg sit for 2 to 2 1/2 minutes, and remove with a slotted spoon. Place it on a plate carefully. Repeat with three eggs. Split two English muffins, and butter each side. Toast, and place one half on a plate. Top the toasted English muffin with a slice of Canadian bacon that has been warmed in a skillet. Place the poached egg on top, and drizzle on warm hollandaise. Sprinkle paprika on to taste. To reduce the risk of salmonella, use fresh, properly-refrigerated, clean eggs with intact shells, and avoid contact between the yolks, whites and shells.