Courtesy of Ulysses Press/Judi Swinks Photography
Eggs Benedict with Hot Hollandaise Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (Ulysses Press 2014) by Rachel Rappaport. Eggs Benedict with Hot Hollandaise Makes: 4 servings 0 Hot Hollandaise Sauce 8 eggs 4 English muffins 8 slices Canadian bacon
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Eggs Benedict with Hot Hollandaise

Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (Ulysses Press 2014) by Rachel Rappaport.

Makes: 4 servings
Prep Time: 15 min
Cook Time: 10 min
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Ingredients

Directions

POACH the eggs by bringing a pot of water to a boil, add a tablespoon of white vinegar, and crack your eggs, one at a time into the boiling water Let cook for 6 minutes. Alternatively, you can try using silicone poach pods. Spray the pads with cooking spray, then add the eggs and float them in a small, covered saucepan of boiling water for about 6 minutes.

USING 4 plates, place 2 halves of each English muffin on each plate, cut side up. Place the Canadian bacon in a dry skillet and cook over low heat 1-2 minutes or until warmed through.

PLACE a slice of Canadian bacon on each of the 8 English muffin halves on plates. Top each with a poached egg. Drizzle with hollandaise. Serve immediately.

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Eggs Benedict with Hot Hollandaise

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Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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