Hot and Peppery Summer-time Benedict, Mary Rapoport from the Virginia Egg Council
Hollandaise sauce mix (or prepare Hollandaise sauce from scratch)
1½ tsp. Hot sauce
8 Canadian bacon slices
8 Tomato slices
2 tsp. White vinegar
8 English muffin halves
Prepare Hollandaise sauce according to package directions, adding the hot pepper sauce when you add the water or milk (depending on directions). Or, prepare Hollandaise sauce from scratch (see below). Keep warm
Cook bacon in a non-stick skillet over medium-high heat until lightly browned, about 1 minute per side. Set aside. Slice tomatoes, set aside.
Fill non-stick skillet with water, about ¾ full; add vinegar. Bring to a boil; reduce heat to low. Break eggs, one at a time into a saucer; slide each egg into simmering water, and cook until whites are opaque and yolks lose their shine and seem firm. Cook all eggs, remove as they are done with a slotted spoon, trim and keep on a paper towel-lined plate until ready to assemble.
While eggs are cooking, toast English muffin halves; butter and place two on each plate. Top each with bacon slice, tomato slice, some spinach and a poached egg. Pour Hollandaise over the top and serve immediately with fruit. Serves: 4 servings of 2 each
Hollandaise Sauce (from scratch)
2 large egg yolks
1 T. water
½ tsp. salt
1 stick warm, unsalted butter
1 T. fresh lemon juice
1 tsp. hot pepper sauce (Tabasco, Sriracha sauce)
Whisk egg yolks with water and salt in a medium-size glass or stainless steel bowl. Place bowl over (but not in) a large saucepan of simmering water and whisk until warm.
Slowly add warm butter, one tablespoon at a time, whisking constantly until butter is incorporated. Continue whisking until all butter is incorporated and sauce is thickened.
Whisk in lemon juice and hot pepper sauce and serve immediately. Makes 1 cup.