A Twist on Eggs Benedict

3 slices sourdough bread
1 package Hollandaise sauce mix
1 tablespoon olive oil
½ cup roasted red peppers, pureed
6 Eggs
1 teaspoon white vinegar
¼ teaspoon salt
½ cup diced and cooked Applewood bacon
Freshly cracked black pepper

Cut slices of bread in half and toast in a toaster. Place on serving plates and reserve. Prepare the Hollandaise sauce mix according to package directions, using 1 tablespoon olive oil for butter. Stir in the pureed roasted red peppers and reserve on low heat.

Fill a medium skillet ¾ full with water and bring to a simmer over medium-high heat. Add vinegar and salt, then add 3 of the eggs. Simmer over medium heat (no stirring) for 3 to 4 minutes, or until yolks are desired consistency. Transfer eggs to a bowl of warm water (to hold them), and repeat procedure with the remaining eggs. (You may use an electric egg poacher or egg poaching gadget according to manufacturer’s directions for ease).

To serve, place a poached egg on top of bread half, spoon red pepper hollandaise sauce over and garnish with crisp applewood bacon and freshly cracked black pepper.