Eggs Benedict with Jalapeno Hollandaise Recipe

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Eggs Benedict with Jalapeno Hollandaise Recipe
Eggs Benedict with Jalapeno Hollandaise Recipe photo by Taste of Home
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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 each: 422 calories, 28g fat (12g saturated fat), 261mg cholesterol, 825mg sodium, 26g carbohydrate (5g sugars, 4g fiber), 19g protein.

  • 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 Jones Dairy Farm Canadian Bacon, warmed
  • 4 slices tomato
  • 1 medium ripe avocado, peeled and sliced
  1. 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. 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. 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.
Originally published as Eggs Benedict with Jalapeno Hollandaise in Simple & Delicious November/December 2009, p28

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Reviews forEggs Benedict with Jalapeno Hollandaise

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mrsnelson1530 User ID: 7105707 103661
Reviewed Feb. 22, 2013

"Yummy"

MY REVIEW
sueknight User ID: 4711516 173266
Reviewed Dec. 20, 2009

"I enjoyed this. It was perfect for a special day. The only thing I would do to change it is warm the tomato up aswell. yum!!"

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