Brunch : Poached Eggs and Tomato with Spicy Mayonnaise

• 1/4 cup mayonnaise
  
• 1 tablespoon fresh chopped parsley
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 tablespoon butter or margarine
  
• 4 tomato slices
  
• 4 English muffins, split
  
• 2 teaspoons vinegar
  
• 4 large eggs
  

In a small bowl, combine mayonnaise, parsley and TABASCO^® Sauce; set aside.

Melt butter in a 10-inch skillet over medium heat; add tomato slices and cook about 1 minute on each side, turning once. Toast English muffins.

Meanwhile, fill a non-stick skillet with water, about 3/4 full; add vinegar. Bring to a boil; 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.

To serve, top each English muffin half with a tomato slice. With a slotted spoon, carefully remove poached eggs from pan and place on tomato slices. Top with a dollop of spicy mayonnaise and serve with remaining English muffin halves on side.

Makes 4 servings.

Nutritional information per serving: 325 Calories, 11 g protein, 26 g carbohydrate, 20 g fat, 228 mg cholesterol, 383 mg sodium