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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. eggs-benedict-with-hot-hollandaise Makes: 4 servings Hot Hollandaise Sauce 8 eggs, poached 4 English muffins, toasted 8 slices Canadian bacon <p>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.</p><p>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.</p><p>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.</p>
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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

  • Hot Hollandaise Sauce
  • 8 eggs, poached
  • 4 English muffins, toasted
  • 8 slices Canadian bacon

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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