Place 2-3 in.of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into water. Cook uncovered, until whites are completely set and yolks begin to thicken (but are not hard) about 4-5 min.
Meanwhile, in a small saucepan, melt butter over med. heat; whisk in milk and sauce mix. Bring to a boil. Reduce heat; simmer uncovered, for 1 min. or until thickened. Stir in jalapeno. Set aside and keep warm.
With a slotted spoon, lift each egg out of the water. On each muffin half, layer canadian bacon, tomato, avocado and an egg; spoon sauce overtops. Serve immediately
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 261 (78%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 241.1mg||74 %|
|Sodium 578.9mg||20 %|
|Potassium 478.6mg||13 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 3.1g|
|Protein 13.3g||19 %|
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Calories per serving: 333
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