Southwestern 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 EGGS BENEDICT

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned., In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted., Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. Divide potato mixture among four plates. Using a slotted spoon, lift eggs out of water and place on potato mixture. Top with sauce; sprinkle with tomatoes and cilantro if desired.

TEXAS EGGS BENEDICT

Steps:

• For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow the flavors to meld.
• For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm.
• For the Texas toast: Heat a grill pan over medium-high heat. Combine the garlic, butter and some salt and black pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.
• For the steak: Put each slice of steak in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub and some salt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well.
• For the poached eggs: Bring 3 cups water and the vinegar to a gentle simmer in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and black pepper.
• For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise. Garnish with whole cilantro leaves.

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.

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.