BOLD EGGS BENEDICT

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Owner/Copyright: MARLIN/RBI

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Servings: 8 servings

Prep Time: 10

Cook Time: 5

INGREDIENTS:

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 toasted

DIRECTIONS:

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.

TIPS:

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.