EGGS BENEDICT WITH JALAPENO HOLLANDAISE

Eggs Benedict with Jalapeno Hollandaise image

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

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 422 calories, Fat 28g fat (12g saturated fat), Cholesterol 261mg cholesterol, Sodium 825mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.