Mini Eggs Benedict

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

Cut the slices of bacon in half crosswise.

Slice the eggs using an egg slicer. (I usually throw out the ends so every finished canape has a large yolk).

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

Place one slice of egg on each piece of toast. Add a small dollop of Hollandaise Sauce on top of each egg and top with a piece of bacon. They can be served cold or warmed slightly in the oven prior to serving.