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Southwest Eggs Benedict

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SOUTHWEST EGGS BENEDICT Southern Living Top Rated Menus/Spice up a Breakfast Classic Prep: 10 min Fry: 4 min per batch Cook: 15 min Crisp corn tortillas replace English Muffins in Southwest Eggs Benedict. Chipotle Hollandaise Sauce is a tasty twist too. Serve with creamy grits and Pineapple-Grapefruit Spritzer (recipe follows)

8 (5-inch) fajita-size corn tortilla 1/4 cup vegetable oil 1 cup (4 oz) shredded Monterey Jack cheese with peppers 1/2 tsp. white vinegar 8 large eggs Chipotle Hollandaise Sauce (recipe follows) 1 cup salsa Garnish: fresh cilanto sprigs

1. Fry tortillas, in batches, in hot oil in a medium skillet 1-2 minutes on each side or until crisp. Top each tortilla evenly with shredded cheese. Keep warm. 2. Add water to a depth of 3 inches to a large Dutch oven. Bring to a boil

reduce heat,

and maintain a light simmer. Add vinegar. Break 4 eggs, and slip into water, one at a time, as close as possible to surface. Simmer 3-5 minutes or to desired degree of doneness. Remove poached eggs with slotted spoon. Trim edges if desired. Repeat procedure with remaining 4 eggs. 3. Top each warm tortilla with a poached egg, Chipotle Hollandaise Sauce, and 2 Tbsp. salsa. Garnish, if desired. Serve immediately. Makes 8 servings.

CHIPOTLE HOLLANDAISE SAUCE: Fast Fixin's Prep: 10 min

1/3 cup egg substitute 1/4 tsp. salt 1/4 tsp. pepper 1 cup butter, melted and slightly cooled 1 Tbsp. minced fresh cilantro 3-4 canned chipotle peppers in adobo sauce, pureed (about 4 tsp.) 2 Tbsp fresh lime juice

1. Process egg substitute, salt & pepper in blender or food processor on high 1 minute; reduce to low speed. With blender running, pour in melted butter in a slow steady stream. Add minced cilantro, pureed Chipotles, and lime juice; process until smooth.

Microwave

sauce at HIGH 10-15 seconds before serving. Makes 1 1/2 cups

Pineapple-Grapefruit Spritzer Make Ahead Prep: 10 min Chill: 1 hr For an equally refreshing alcohol free drink, use chilled ginger ale instead of wine.

2 cups pineapple juice 1 cup pink grapefruit juice 2 Tbsp. honey 1 Tbsp. minced fresh ginger 1 (750 milliliter) bottle sparkling wine, chilled.

Stir together first 4 ingredients in a large container; cover and chill 1 hour. Pour through a fine wire-mesh strainer into a pitcher, discarding solids. Stir in wine just before serving. Serve over ice. Makes 6-8 servings.

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