BOLD EGGS BENEDICT
Servings: 8 servings
Prep Time: 10
Cook Time: 5
1 (0.9 ounce) package Hollandaise sauce mix
1 cup milk
1/4 cup butter
2 tablespoons FRANK'S® REDHOT® Chile 'n Lime™ Hot Sauce or FRANK'S® REDHOT® Cayenne Pepper Sauce
1 teaspoon cumin
8 eggs, poached
8 thick slices Canadian-style bacon, heated
4 English muffins, split and toastedDIRECTIONS:
To make Hollandaise sauce, in small saucepan whisk milk and sauce until smooth. Add butter, Chile 'n Lime™ Hot Sauce and cumin. Stirring constantly, heat to boiling over medium heat. Reduce heat and simmer, stirring, 1 minute.
To assemble, top each muffin half with 1 slice Canadian bacon, 1 poached egg and about 2 tablespoons Hollandaise.
Note: To poach an egg, Break 1 egg into measuring cup; carefully slide egg into simmering water. Simmer egg, uncovered, 3 to 5 minutes or until whites are completely set and yolk begins to thicken but is not hard. Remove egg with a slotted spoon.