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Tex-Mex Eggs Benedict

Servings: 4
Prep Time: 15
Cook Time: 15
Prep Method: Skillet

8   slices Cloverdale hickory smoked bacon, cooked
8   eggs
1   tablespoon distilled vinegar
4   English muffins, split
4   teaspoons butter
1/2   cup salsa con queso
2   tablespoons chopped fresh cilantro

Fill a large saucepan with water about 2 inches deep and bring to a boil over high heat. Add the vinegar and reduce the heat to medium.

Break an egg into a small cup and slide the egg into the water. Repeat with 3 more eggs. Cook eggs in simmering water 2 1/2 to 3 minutes or until whites are set. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.

Meanwhile, toast the English muffins and spread with butter. Keep warm.

Heat the salsa con queso in a small saucepan over low heat or in the microwave.

Place two muffin halves on a serving plate. Cover with 2 slices of bacon. Add a poached egg to each muffin. Spoon about 1 tablespoon salsa con queso over each egg and sprinkle with cilantro. Repeat with the remaining eggs.

Tip: Fresh eggs are easier to poach than older eggs because the whites dont spread as much.