Mini Eggs Benedict

Directions

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.