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Tex-Mex Eggs Benedict
Prep Time: 15
Cook Time: 15
Prep Method: Skillet
|8||slices Cloverdale hickory smoked bacon, cooked|
|1||tablespoon distilled vinegar|
|4||English muffins, split|
|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 don’t spread as much.