Francisco-Style Breakfast Benedict
3 slices Francisco Sourdough bread
1 package Hollandaise Sauce
1 tablespoon olive oil
1/2 cup roasted red peppers, pureed
1 teaspoon white vinegar
1/4 teaspoon salt
1/2 cup diced and cooked applewood bacon
Freshly cracked black pepper
Makes: 6 Servings
Preparation time: 15-20 minutes
Cut slices of Francisco Sourdough bread in half and toast in the toaster. Place on serving plates and reserve.
Prepare the Hollandaise sauce mix according to package directions, using 1 tablespoon olive oil for butter. Stir in the pureed roasted red peppers and reserve on low heat.
Fill a medium skillet 3/4 full with water and bring to a simmer over medium-high heat. Add vinegar, salt, then add 3 of the eggs. Simmer over medium heat (no stirring) for 3 to 4 minutes, or until yolks are desired consistency. Transfer eggs to a bowl of warm water (to hold them), and repeat procedure with the remaining eggs.