September 10, 2014

Eggs Benedict
 with Hot Hollandaise


Ingredients:

For hollandaise sauce:
3 egg yolks

1 tablespoon cold water
3 tablespoons Frank’s® RedHot® Original Cayenne Pepper Sauce
1⁄2 cup hot melted butter

For serving:
8 eggs, poached

4 English muffins, toasted
8 slices Canadian bacon

To make the hollandaise, place the egg yolks, water, and Frank’s® RedHot® Original Cayenne Pepper Sauce in a blender and cover. Blend until the mixture is frothy, about 30 seconds. Remove the center insert of the blender cover, and, while the machine is running, stream in the butter very slowly. Continue to blend until a thick sauce forms, about 3 minutes.

To poach the eggs bring 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.






My thoughts:
I'm excited to share this recipe with you all because it comes from my latest cookbook, Cooking with Frank’s RedHot Cayenne Pepper Sauce: Delicious Recipes That Bring the Heat! I spent the better part of a year developing 65 new recipes for this cookbook using a variety of Frank's sauces.
I wanted it to be a book beyond just wings (although it includes Classic Buffalo Wings, Baked Hot Wings, Mexican Beer Wings with Avocado Ranch Dipping Sauce, Atomic Wings and Sweet Thai Wings!) so there is a breakfast chapter that includes this recipe among others. There are also lunch recipes like Spicy Ranch Chicken Salad with Gorgonzola and Beer-Battered Chicken Sandwiches; dips and sauces such as Ultimate Hot Baltimore Crab Dip and Hot and Spicy Cocktail Sauce; dinner-worthy recipes like Red Hot Sopes with Slow Cooker Carnitas and Chili Pie; side dishes like Mexican Street Corn Off the Cob and Blue Cheese Pecan Broccoli Slaw and there is even a sweets chapter with Hot Nuts Brittle and Honeyed Beer–Hot Sauce Ice Cream.

Cooking with Frank’s RedHot Cayenne Pepper Sauce: Delicious Recipes That Bring the Heat is available for Amazon in both hardback and for the Kindle, and is coming soon to a bookstore near you!



Until then, enjoy this sneak peek!

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