| 1 |  | Prepare Hollandaise sauce according to package directions, adding TABASCO® Original Pepper Sauce when you add the water or milk (depending on directions). Or, prepare Hollandaise sauce from scratch. (See method below.) Keep warm. |
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| 2 | | Cook bacon in a non-stick skillet over medium-high heat until lightly browned, about 1 minute per side. Set aside. |
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| 3 | | Fill non-stick skillet with water, about 3/4 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, no more opaque and yolks lose their shine. Repeat with remaining eggs. |
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| 4 | | Remove eggs with a slotted spoon. You can keep eggs on a paper towel-lined plate until you are ready to assemble. |
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| 5 | | While eggs are cooking, split and toast the English muffins. Once toasted, butter lightly. |
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| 6 | | To assemble, place two English muffin halves on a plate. Top each half with a slice of Canadian bacon and a poached egg. Pour Hollandaise over the top and serve immediately. |
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| 7 | | To Prepare Hollandaise 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. |
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| 8 | | 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. |
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| 9 | | Whisk in lemon juice and TABASCO® Original Pepper Sauce and serve immediately. |
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| 10 | | Makes about 1 cup. |
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