Poached Eggs and Tomato with Spicy Mayonnaise

Preparation

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.