Tips for the sauce:-If using immediately, spoon the sauce out onto the eggs. If not using right away, scrape the sauce out into a small bowl, and set the bowl in a larger bowl of very warm water (nest the smaller bowl into the larger bowl, similar to a double boiler pan).The bowl of warm water should not be too full. If the bowl of water is too full it will spill over into your sauce!Do not put the sauce in a double boiler with boiling water or the eggs will curdle. Do not microwave the sauce. Tips for the eggs and Canadian Bacon:-I did not heat the Canadian Bacon on the griddle, it tends to dry out the meat and make it tough. -When cooking the eggs, I like the steaming method described because the edges of the egg are white and do not have a fried appearance. I cooked the eggs so they were barely at the over-easy stage. Remember, the eggs will also be heated a bit in the oven, so you'll need to compensate for additional cooking time in oven. It is essential the yolk still be soft when the dish is ready to be served!-We served about a dozen kids, they ate up: one pan of Sheet Pan Eggs Benny (one recipe) , one 9x13 of the Overnight Blueberry Bake, a large bowl of fruit, and about 1 1/2 gallons of chocolate milk. I thought the kids would each eat two halves of the eggs, but most only took one. It was a mixed boy-girl group.