Ingredients

• 1 tablespoon white vinegar
• 1 cup whole milk
• 1 (0.9 oz) packet hollandaise sauce mix
• 4 tablespoons salted butter
• 4 crumpets (or English muffins)
• ⅛ teaspoon hot pepper sauce
• 1 teaspoon lemon juice
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 4 slices Canadian bacon
• 4 large eggs
• 4 tablespoons sliced black olives (optional)

Steps

1. Fill medium saucepan ¾ full of water. Add vinegar, cover and bring to boil on high.
2. Meanwhile, place milk and hollandaise sauce mix in microwave-safe bowl and whisk until smooth. Add butter and microwave on HIGH 5–6 minutes until sauce thickens, stirring twice. Add pepper sauce, lemon juice, salt, and pepper and whisk until blended. Cover and set aside.
3. Toast crumpets until lightly browned; then place on serving plates. Place Canadian bacon on microwave-safe plate and microwave on high 25 seconds until 145°F, then place on top of crumpets.
4. Break 1 egg at a time into measuring cup (or small bowl). Slowly pour into bowling water; repeat until all eggs are in boiling water. Boil 3–4 minutes for soft poached eggs. Note: For firmer eggs, cook 1–2 more minutes.
5. Remove eggs from water with slotted spoon, allowing excess water to drip off. Place on top of bacon. Pour hollandaise sauce over eggs; garnish with black olives, if using. Serve.

Ingredients

• 2 tablespoons butter
• 1 (20-ounce) package refrigerated hash brown potatoes
• 1 teaspoon seasoned salt

Steps

1. Preheat large sauté pan on medium-high for 2-3 minutes.
2. Place butter in pan and swirl to coat.
3. Add potatoes and sprinkle with seasoned salt. Cook 20 minutes, stirring every 3-4 minutes to brown evenly. Serve.