Scrambled Eggs Benedict

8 eggs
1/2 cup milk or water
1/8 teaspoon pepper
2 tablespoons butter
1 jar (7.5 oz) hollandaise sauce
8 slices Canadian bacon
4 English muffins, split, toasted
Paprika, if desired

1) In medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended.
2) in 10 inch skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set on bottom and side, gently lift cooked portion with pancake turner, so thin, uncooked portion can flow to the bottom of the skillet (avoid constant stirring). Cook 4-5 minutes or until eggs are thickened throughout but still moist and fluffy.
3) In 2-cup microwavable measuring cup, microwave hollandaise sauce on high 1 minute 30 seconds to 2 minutes or until hot; cover tightly to keep warm.
4) On large microwaveable plate, place canadian bacon slices in single layer. Microwave on high for 45-60 seconds or until warm.
5) Place 2 toasted muffin halves on each plate, top each muffin half with slice of canadian bacon, about 1/3 cup eggs and 2 tablespoons hollandaise sauce, sprinkle with paprika.