Mexican Benedict Recipes
MEXICAN BENEDICT
Make and share this Mexican Benedict recipe from Food.com.
Provided by KelBel
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make eggs, fill a medium saucepan half way up with water; place over medium-high heat. Bring water to a boil and add vinegar; reduce heat to a simmer. Crack eggs, one by one, into a cup and slide gently into simmering water; cook until egg whites have set, about 3 to 4 minutes. Cook 4 eggs at a time. Remove eggs to a plate with a slotted spoon; cover to keep warm.
- To make polenta: slice polenta into 8 rounds. Combine chili powder and garlic powder in a cup; dust mixture over polenta rounds. Place a large nonstick skillet over medium-high heat; add oil and cook polenta until brown on both sides, about 3 minutes per side. Remove from heat and keep warm until ready to use.
- To assemble, place two polenta rounds on each of 4 plates. Top each with an egg, 2 T cheese, 1/4 cup of salsa, 1 T sour cream, avocado and green onion.
Nutrition Facts : Calories 498.8, Fat 39.2, SaturatedFat 14.7, Cholesterol 465.3, Sodium 1126, Carbohydrate 16, Fiber 5.7, Sugar 5.5, Protein 23.8
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.
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- In a stainless steel bowl whisk the egg yolks and lemon juice until thickened and doubled in volume.
- Place the bowl over a saucepan of barely simmering water. Make sure the water does not touch the bottom of the bowl. If the eggs get too hot they will scramble.
- Very slowly drizzle the melted butter in while continuously whisking. (It's a good idea to lift the bowl up every minute or so to make sure it is not getting to hot.) When all the butter has been added and the sauce is thickened and doubled in volume, remove from the heat and whisk in chili powder and salt. You will know it is done when you run a whisk through it and you can see the pan bottom. Keep warm until ready to serve. If sauce gets too thick before serving, add a little warm water.
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