Name: Eggs Benedict with Jalapeno Hollandaise
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tablespoon white vinegar -; 4 large eggs -; 1/4 cup butter, cubed -; 1 cup milk -; 1 package hollandaise sauce mix -; 2 tablespoons chopped seeded jalapeno pepper -; 2 English muffins, split and toasted -; 4 slices Canadian bacon, warmed -; 4 slices tomato -; 1 medium ripe avocado, peeled and sliced -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Eggs Benedict with Jalapeno Hollandaise

1. 1 tablespoon white vinegar -

2. 4 large eggs -

3. 1/4 cup butter, cubed -

4. 1 cup milk -

5. 1 package hollandaise sauce mix -

6. 2 tablespoons chopped seeded jalapeno pepper -

7. 2 English muffins, split and toasted -

8. 4 slices Canadian bacon, warmed -

9. 4 slices tomato -

10. 1 medium ripe avocado, peeled and sliced -

How to cook deliciously - Eggs Benedict with Jalapeno Hollandaise

1. Stage

Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4-5 minutes.

2. Stage

Meanwhile, in a small saucepan, melt butter over medium heat; whisk in milk and sauce mix. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Stir in jalapeno. Set aside and keep warm.

3. Stage

With a slotted spoon, lift each egg out of the water. On each muffin half, layer the Canadian bacon, tomato, avocado and an egg; spoon sauce over tops. Serve immediately.