Southwestern Benedict Recipes

SOUTHWESTERN EGGS BENEDICT

Southwestern Eggs Benedict image

This colorful dish makes a beautiful, hearty, rise-and-shine breakfast. The potatoes and pepper are tender; the poached eggs are perfect; and the flavor combination is wonderful. -Cathy Hall, Phoenix, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 20

Ingredients

4 medium red potatoes, cubed
3 tablespoons water
1 small sweet red pepper, sliced
1/2 cup sliced sweet onion
2 teaspoons olive oil
4 turkey bacon strips, chopped and cooked
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1-1/2 teaspoons butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup fat-free milk
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese
1 tablespoon chopped green chilies
EGGS:
1 tablespoon white vinegar
4 eggs
Chopped plum tomatoes and minced fresh cilantro, optional

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.

Nutrition Facts : Calories 277 calories, Fat 13g fat (5g saturated fat), Cholesterol 235mg cholesterol, Sodium 585mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

SOUTHWEST BENEDICT

Southwest Benedict image

Provided by Food Network

Categories dessert

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 eggs
8 chorizo sausage links
4 English muffins, split
Chipotle Hollandaise sauce, recipe follows
3 egg yolks
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
Lemon juice, to taste
1/8 cup melted butter
1/2 tablespoon chipotle pepper puree

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 EGGS BENEDICT WITH AVOCADO SAUCE

Southwestern Eggs Benedict with Avocado Sauce image

I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. -Kara Scow, McKinney, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 medium ripe avocado, peeled and cubed
1/2 cup water
1/2 cup reduced-fat sour cream
1/4 cup fresh cilantro leaves
2 tablespoons ranch salad dressing mix
2 tablespoons lime juice
2 tablespoons pickled jalapeno slices
1 garlic clove, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices whole wheat bread, toasted
12 slices deli ham
6 slices Monterey Jack cheese
2 teaspoons white vinegar
6 large eggs

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.

Nutrition Facts : Calories 345 calories, Fat 19g fat (8g saturated fat), Cholesterol 232mg cholesterol, Sodium 1069mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

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