Classic eggs benedict Recipe

Name: Classic eggs benedict
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons TABASCO® brand Original Red Sauce; 1 (1.25-ounce) envelope Hollandaise sauce mix (Or, prepare Hollandaise sauce from scratch.*); 8 slices Canadian bacon; 2 teaspoons white vinegar; 8 large eggs; 4 English muffins; 2 tablespoons butter

Ingredients

1 1/2 teaspoons TABASCO® brand Original Red Sauce
1 (1.25-ounce) envelope Hollandaise sauce mix (Or, prepare Hollandaise sauce from scratch.*)
8 slices Canadian bacon
2 teaspoons white vinegar
8 large eggs
4 English muffins
2 tablespoons butter

PREP TIME 5m	COOK TIME 3m	TOTAL TIME 8m
YIELD 4 servings

Instructions

Prepare Hollandaise sauce according to package directions, adding TABASCO® Sauce when you add the water or milk (depending on directions).
Or, prepare Hollandaise sauce from scratch.* Keep warm.Cook bacon in a non-stick skillet over medium-high heat until lightly browned, about 1 minute per side. Set aside.
Fill non-stick skillet with water, about 3/4 full; add vinegar. Bring to a boil; reduce heat to low.
Break eggs, one at a time into a saucer; slide each egg into simmering water, no more than 4 at a time.
Cook 3 minutes or until eggs are set. Eggs are done when whites become opaque and yolks lose their shine.
Repeat with remaining eggs. Remove eggs with a slotted spoon. You can keep eggs on a paper towel-lined plate until you are ready to assemble. While eggs are cooking, split and toast the English muffins.
Once toasted, butter lightly.To assemble, place two English muffin halves on a plate.
Top each half with a slice of Canadian bacon and a poached egg.
Pour Hollandaise over the top and serve immediately.
For a tasty variation, add a colorful slice of tomato or avocado underneath the poached eggs.