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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 422 calories, 28g fat (12g saturated fat), 261mg cholesterol, 825mg sodium, 26g carbohydrate (5g sugars, 4g fiber), 19g protein.

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Reviews

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Average Rating:
  • mrsnelson1530
    Feb 22, 2013

    Yummy

  • sueknight
    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!!