Southwest Eggs Benedict Recipes

SOUTHWESTERN EGGS BENEDICT WITH AVOCADO SAUCE

Steps:

• Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth., Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.

SOUTHWESTERN BENEDICT RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Make sure all ingredients are at room temperature before you start. In a large bowl place the potatoes, olive oil, all-purpose seasoning and green pepper. Mix well until all ingredients are combined, then add salt, to taste. Transfer the potatoes to a baking pan and place in the preheated oven for about 20 minutes or until potatoes are soft. Set aside.
• While the potatoes are in the oven, heat a large skillet over medium-high heat. Add the Mexican chorizo and saute until it separates and has a crumbled consistency, about 8 minutes. Then set aside.
• Set an stainless steel bowl over a pot with barely simmering water. The bowl should fit the pot but barely touching the water. Place the butter into the bowl and whisk until it is melted. Add the egg yolks, 1 at a time, and whisk until each is incorporated. Add the cayenne powder, chili powder, lemon juice and salt and pepper, to taste. Add a few drops of water to adjust the consistency and then set the sauce aside, off the heat.
• To poach the eggs, in the same saucepot with the simmering water, add a teaspoon of white vinegar. Break the eggs very carefully and place 1 by 1 inside the water for about 50 seconds to 1 minute.
• When your eggs are poached, you are ready to serve. Place 2 halves of the English muffins on a plate and then layer on top the following ingredients; chorizo, roasted potatoes, sliced tomato and poached eggs. Top each egg with the hollandaise sauce and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.