Ingredients
1 tablespoon white vinegar4 large eggs1/4 cup butter, cubed1 cup milk1 package hollandaise sauce mix2 tablespoons chopped seeded jalapeno pepper2 English muffins, split and toasted4 slices Canadian bacon, warmed4 slices tomato1 medium ripe avocado, peeled and sliced
Preparation
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.
