EGGS BENEDICT WITH JALAPENO HOLLANDAISE
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.
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ps4 gamer
p@yahoo.comI made these for my family for breakfast and they were a hit! Everyone loved the combination of the rich hollandaise sauce and the spicy jalapeños. I will definitely be making these again.
Ram Bhagat
bram@yahoo.comThese eggs Benedict were amazing! The hollandaise sauce was so rich and creamy, and the jalapeños added just the right amount of heat. I will definitely be making these again.
Anabella Beckett
beckett.a@yahoo.comI love eggs Benedict and this recipe did not disappoint! The hollandaise sauce was smooth and flavorful, and the jalapeños added a nice touch of heat. I will definitely be making this again.
Juanita
juanita22@gmail.comThese eggs Benedict were easy to make and so delicious! The hollandaise sauce was perfect and the jalapeños added a nice kick. I would definitely recommend this recipe.
idk
idk46@yahoo.comI made these for my family for breakfast and they were a hit! Everyone loved the combination of the rich hollandaise sauce and the spicy jalapeños. I will definitely be making these again.
Tony Digirolamo
t.digirolamo16@yahoo.comThese eggs Benedict were amazing! The hollandaise sauce was so rich and creamy, and the jalapeños added just the right amount of heat. I will definitely be making these again.