EGGS BENEDICTO (CHIPOTLE EGGS BENEDICT WITH BLENDER MOCK HOLLANDAISE)
Provided by Marcela Valladolid
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lemon juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.) For the eggs: In a heavy saucepan combine about 2 quarts of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, to paper towels until ready to serve. To assemble: Arrange a croissant half, cut side up, on each of 4 plates. Put 1 piece of prosciutto on each half, then 2 poached eggs and top with hollandaise. Serve immediately.
BANDITO CHILI DOGS
These deluxe chili dogs are a surefire hit at family functions and tailgates. Adults and children alike love the cheesy chili sauce, and the toppings are fun! -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the chili, soup and green chiles; pour over hot dogs. Cover and cook on low for 4-5 hours. , Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.
Nutrition Facts : Calories 450 calories, Fat 23g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 1442mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
HERDEZ® EGGS BANDITO
Based on a recipe for eggs Benedict, this version is spiced up to get your taste buds going. Like most spicy recipes, you can tweak it to your tastes.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Fill the bottom of a double boiler half-full with water (top of double boiler should not touch the water). Bring water to simmer over medium-high heat. In the top of the double boiler over the simmering water, whisk together egg yolks, lime juice, chipotle powder, Mexican cooking sauce, and 1 tablespoon water.
- Gradually whisk the melted butter into the egg yolk mixture, a little at a time. If the sauce begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in garlic salt, then turn off heat. Place a lid on pan to keep sauce warm.
- To poach eggs, fill a large saucepan with 3 inches of water. Bring water to a gentle simmer over medium-high heat; add vinegar. Swirl water to make a "whirlpool" then carefully break eggs, one at a time, into the middle of "swirl", and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
- While eggs are poaching, cook chorizo in a medium skillet over medium-high heat until cooked through. It will retain its bright red color (the spices) so check the temperature to ensure doneness. An instant-read thermometer should read 160 degrees F (70 degrees C). Remove from heat when done.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler to low setting.
- Arrange the bolillo rounds on a baking sheet and toast lightly under the broiler, about 2 minutes per side. Place a few bolillo rounds (size will vary) on each plate and top each serving with 1/4 C of cooked chorizo. Top the sausage with two poached eggs. Drizzle with bandito sauce, and sprinkle with chopped cilantro and/or lime wedges. Serve immediately.
Nutrition Facts : Calories 1001.5 calories, Carbohydrate 50.4 g, Cholesterol 719.1 mg, Fat 72.3 g, Fiber 2.3 g, Protein 37.3 g, SaturatedFat 35.1 g, Sodium 1331 mg, Sugar 2.5 g
HERDEZ® EGGS BANDITO
Based on a recipe for eggs Benedict, this version is spiced up to get your taste buds going. Like most spicy recipes, you can tweak it to your tastes.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Fill the bottom of a double boiler half-full with water (top of double boiler should not touch the water). Bring water to simmer over medium-high heat. In the top of the double boiler over the simmering water, whisk together egg yolks, lime juice, chipotle powder, Mexican cooking sauce, and 1 tablespoon water.
- Gradually whisk the melted butter into the egg yolk mixture, a little at a time. If the sauce begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in garlic salt, then turn off heat. Place a lid on pan to keep sauce warm.
- To poach eggs, fill a large saucepan with 3 inches of water. Bring water to a gentle simmer over medium-high heat; add vinegar. Swirl water to make a "whirlpool" then carefully break eggs, one at a time, into the middle of "swirl", and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
- While eggs are poaching, cook chorizo in a medium skillet over medium-high heat until cooked through. It will retain its bright red color (the spices) so check the temperature to ensure doneness. An instant-read thermometer should read 160 degrees F (70 degrees C). Remove from heat when done.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler to low setting.
- Arrange the bolillo rounds on a baking sheet and toast lightly under the broiler, about 2 minutes per side. Place a few bolillo rounds (size will vary) on each plate and top each serving with 1/4 C of cooked chorizo. Top the sausage with two poached eggs. Drizzle with bandito sauce, and sprinkle with chopped cilantro and/or lime wedges. Serve immediately.
Nutrition Facts : Calories 1001.5 calories, Carbohydrate 50.4 g, Cholesterol 719.1 mg, Fat 72.3 g, Fiber 2.3 g, Protein 37.3 g, SaturatedFat 35.1 g, Sodium 1331 mg, Sugar 2.5 g
BANDITO EGGS
Make and share this Bandito Eggs recipe from Food.com.
Provided by CJAY8248
Categories Breakfast
Time 18m
Yield 2 casseroles, 2 serving(s)
Number Of Ingredients 11
Steps:
- Squeeze lime juice over avocado slices, set aside.
- Warm two small round casserole dishes in the oven.
- Heat oil in a skillet and fry tortillas until crisp, turning once. Remove with tongs and place one in each casserole. Discard oil and melt butter.
- Break eggs into skillet and fry or scramble.
- Top tortillas with eggs and garnish with salt and pepper, tomato slices, avocado, salsa. onion and cheese. Place casseroles under broiler until cheese melts.
- Place hot dishes on dinner plates and serve.
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