Best Southwest Benedict Recipes

SOUTHWEST BENEDICT

Steps:

• Fill a large skillet with about 2 inches of water. Bring the water to a gentle boil. Drop each egg carefully into the simmering water. Let them cook for 3 to 4 minutes, until the whites are firm. Gently scoop each egg out with a slotted spoon and drain eggs thoroughly.
• Cut the chorizo sausage links in half lengthwise and then brown them in a medium-sized skillet until fully cooked. Remove from heat and drain sausage. While sasuage is cooking, lightly toast the English muffins.
• To serve, place 2 halves of a chorizo link on each half of the English muffins. Place 1 poached egg on top of the chorizo links. Spoon some Chipotle Hollandaise sauce on each muffin. Serve immediately.
• Whip the egg yolks until they are foamy. Continue whipping while you add the hot sauce, Worcestershire sauce, salt, and lemon juice. Transfer the mixture to the top of a double boiler and place over medium heat, and continue whipping by hand until sauces thickens and forms ribbons when the whisk is lifted. Then remove sauce from the heat and add the butter and the chipotle puree.

SOUTHWEST EGGS BENEDICT

Steps:

• 1. 1 Heat large skillet over medium-high heat until hot. Add sausage; cook 8 to 10 minutes or until thoroughly cooked and no longer pink in center, stirring frequently. Remove excess drippings if necessary. Stir in black beans, cook over medium heat 2 to 3 minutes or until hot. (Filling can be made 1 day ahead, cover and refrigerate. Heat in microwave until hot.)
• 2. 2 Whisk flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt in large bowl. Whisk in 1 cup of the milk, 1/3 cup of the oil and 1 egg just until blended, adding additional milk if batter is thick.
• 3. 3 Lightly brush nonstick griddle or large nonstick skillet with remaining 1 tablespoon oil; heat over medium-high heat until hot. (Or heat electric griddle to 375°F.) Ladle scant 1/4 cup batter per pancake onto griddle; cook 1 to 2 minutes or until bubbles form and pop. Carefully turn pancakes, cook 1 to 2 minutes or until bottom is golden brown (Keep pancakes warm in a 250°F. oven.) (Pancakes can be made 1 day ahead, cover and refrigerate. Heat in single layer on baking sheet in 350°F. oven 5 minutes or until warm.)
• 4. 4 Fill large skillet with 2-inches water; bring to a boil over high heat. Add vinegar; reduce heat to medium. Meanwhile, crack 12 eggs into small cups; slide eggs from cups into water, in batches if necessary. Cook 3 minutes or until whites are set and yolks are to desired doneness Using slotted spoon, remove eggs and drain on paper towels. (Eggs can be made 1 day ahead; cover and refrigerate in bowl of cold water To heat, briefly dip eggs in pot of simmering water until warm.)
• 5. 5 Place all hollandaise ingredients in blender except butter; blend until combined. Microwave butter in medium microwave-safe glass measuring cup 40 to 60 seconds or until butter is melted and bubbling. With blender running, very slowly pour in hot butter through center opening in blender lid. Cover sauce to keep warm. 6 Arrange pancakes on serving plates, spread with chorizo mixture. Top each with poached egg. Spoon hollandaise over eggs; sprinkle with toppings.

SOUTHWEST EGGS BENEDICT RECIPE

Steps:

• Stir together the black beans, tomato, green chiles, cilantro, hot sauce. Add salt and pepper to taste. Set aside.
• With a large cookie cutter (4 inches diameter) or using a small plate as a guide, cut two cirsles from each of the flour tortillas. Toast the circles in a toaster or broil until lightly browned on both sides.
• Place two toasted tortilla circles on a serving plate. Stack the following on top:
• two slices Canadian Bacon; ½ cup of black bean Pico de Gallo; drizzle 2 tablespoons of crema on top; nestle 1 or 2 poached eggs on top; spoon 2 tablespoons of salsa verde on top.