SPAM® Sriracha Benedict

Ingredients

• 4 egg yolks
• 3 1/2 tbsp lemon juice
• 1 tbsp water
• 1 cup butter, melted
• Salt to taste
• 1 tbsp sriracha sauce
• 1 tsp white vinegar
• 8 large eggs
• 1 (340g) can SPAM® Classic, cut into 8 slices
• 4 English muffins, split and toasted
• 1 avocado, sliced
• 8 slices tomato
• Chopped fresh cilantro, if desired
• Red pepper, if desired

Directions

1. To make Hollandaise sauce, fill bottom of double-boiler part-way with water; make sure water does not touch top pan. Bring water to a simmer
2. In top of the double-boiler, whisk together egg yolks, lemon juice, and 1 tablespoon water.
3. Add butter to egg yolk mixture 1 or 2 tablespoons at a time, whisking constantly. If sauce becomes too thick, add 1 to 2 teaspoons hot water. Whisk until butter is incorporated.
4. Whisk in salt, and sriracha; remove from heat and cover.
5. To poach eggs, fill large saucepan with 3 inches of water.
6. Bring water to a gentle simmer, add vinegar.
7. Carefully break eggs into the simmering water and cook 2 1/2 to 3 minutes or until whites are cooked and yolks are still soft in center, then remove the eggs with a slotted spoon and set on warm plate.
8. In a medium skillet, cook SPAM® Classic over medium-high heat 3 to 4 minutes or until lightly crisp.
9. Place English muffins, cut-side-up, on serving plates.
10. Top evenly with avocado, tomato, SPAM® Classic, and poached egg. Drizzle with Hollandaise sauce. Sprinkle with cilantro and red pepper, if desired. Serve immediately.