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Eggs Benedict with Jalapeno Hollandaise Recipe

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Make a memorable morning or late-night meal with this special dish. Cool and creamy avocado tames the jalapeno perfectly. Laura Denney - Redondo Beach, CA

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Eggs Benedict with Jalapeno Hollandaise Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1 tablespoon white vinegar
4 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

Directions

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.
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.
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. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving equals 422 calories, 28 g fat (12 g saturated fat), 261 mg cholesterol, 825 mg sodium, 26 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Eggs Benedict with Jalapeno Hollandaise in Simple & Delicious November/December 2009, p28

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