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Bold Eggs Benedict

• 1 1/4 Tbsp hollandaise sauce mix   #02681
• 1 cup milk   #44128
• 1/4 cup butter   #44113
• 2 Tbsp Frank's Chili n' Lime Sauce   #06449
• 1 tsp cumin   #13938
• 8 eggs, poached   #33510
• 8 thick slices bacon, heated   #27126
• 4 English muffins toasted   #36395

• To make Hollandaise sauce, in small saucepan whisk milk and sauce until smooth.
• Add butter, Frank's Chili n' Lime Sauce and cumin.
• Stirring constantly, heat to boiling over medium heat.
• Reduce heat and simmer, stirring, 1 minute.
• To assemble, top each muffin half with 1 slice Canadian bacon, 1 poached egg and about 2 Tbsp hollandaise.