Eggs Benedict with Hot Hollandaise
Net Wt.: ????
|Serving Size: ??? Makes:|
|Amount Per Serving||% DV*|
|* Percent Daily Values (DV) are based on 2,000 calorie diet.|
Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (Ulysses Press 2014) by Rachel Rappaport.
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.