I am not usually a huge fan of eggs benedict, but enjoyed this version. The hollandaise sauce tasted lighter and less acidic than some others I have tried. Three minutes was not long enough to poach the eggs I had. I let them simmer for an additional minute, and as you can see from the photo, I still had runny yolks with tender whites. I used regular bacon instead of canadian bacon, because I don't like canadian bacon. Very nice, and MUCH easier than the panko-crusted deep fried version I tried earlier this month!