Prepare Hollandaise sauce according to package directions, adding 1 1/2 teaspoons TABASCO® Sauce when you add the water or milk (depending on directions). Or, prepare Hollandaise sauce from scratch.* Keep warm.
Fill non-stick skillet with water, about 3/4 full, and add vinegar. Bring to a boil and reduce heat to low. Break eggs, one at a time into a saucer; slide each egg into simmering water. Cook 3 minutes or until eggs are set. Eggs are done when whites become opaque and yolks lose their shine. Remove eggs with a slotted spoon. You can keep eggs on a paper towel lined plate until you are ready to assemble.
Toast the English muffin halves. Combine the butter and the remaining TABASCO® Sauce and spread on toasted halves. To assemble, place two English muffin halves on a plate. Top each half with sliced flank steak and a poached egg. Pour Hollandaise over the top and serve immediately.
Makes 2 servings.
* Note that the Hollandaise sauce recipe contains TABASCO® Sauce as an ingredient. So don’t double up on it with the TABASCO® Sauce in this recipe, unless you like it super hot!