Easy Eggs Benedict

4 English muffins, split
Butter, softened
8 sl Canadian bacon, cooked
8 Poached eggs

ORANGE HOLLANDAISE SAUCE

2 c Fresh orange juice
1 c Unsalted butter
1/2 ts Salt

Spread cut sides of muffins with butter. Broil until lightly browned. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce. Serves 4. Orange Hollandaise: Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have 1/4 cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick. Serve immediately. Makes 2 cups; serves 4."