Herb Butter

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 2 oz.
Butter, softened 1 lb.
Dill, dried 2 Tbsp.

Spiced Cranberry Chutney

Ingredients Weight Measure
Juice and julienne zest of one orange 1 ea.
Cinnamon stick 1 ea.
Crystallized ginger, minced 2 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Sugar 1 cup
Whole fresh or frozen cranberries 2 cups

Lime and TABASCO® Hollandaise

Ingredients Weight Measure
Hollandaise, prepared 3 cups
TABASCO® brand Original Red Sauce 3 oz.
Lime juice, fresh 3 oz.
Ingredients Weight Measure
English muffins 20 ea.
*Herb Butter, softened 1 lb.
*Spiced Cranberry Chutney 10 oz.
Prosciutto ham 20 slices
Poached eggs 40 ea.
*Lime and TABASCO® Hollandaise, warmed 3 cups
Fresh dill 4 oz.


  1. To make Herb Butter, mix all ingredients in a small bowl, cover and refrigerate until needed.
  2. To make Spiced Cranberry Chutney, combine all ingredients in a saucepan and bring to a simmer, stirring frequently until sugar dissolves. Cook on low flame for 10 minutes. Serve warm or at room temperature.
  3. To make Lime and TABASCO® Hollandaise, mix all ingredients together. Hold warm for service.
  4. For each serving, split English muffin, spread each half with 1/2 Tbsp. of Herb Butter and then toast. After toasting, spread each half muffin with 1/2 Tbsp. Spiced Cranberry Chutney, and place 2 halves on serving plate.
  5. Cut prosciutto slices in half and place on top of each muffin half.
  6. Top each prosciutto slice with a soft poached egg, nap with 2 Tbsp. warm Lime and TABASCO® Hollandaise and sprinkle with fresh dill.

Yield: 20 servings

*Original recipes using Original TABASCO® brand Pepper Sauce