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Eggs Benedict with Jalapeno Hollandaise

 Eggs Benedict with Jalapeno Hollandaise
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
4 ServingsPrep/Total Time: 20 min.


  • 1 tablespoon white vinegar
  • 4 Eggland's Best® 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


  • 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

2 of 2

Eggs Benedict with Jalapeno Hollandaise (continued)

Directions (continued)

  • half, layer the Canadian bacon, tomato, avocado and an egg; spoon
  • sauce over tops. Serve immediately. Yield: 4 servings.
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.