You are here: Seasoned Cooking » All Issues » May 2001 Issue » This Article » Page 1
May 2001 Issue
Tex-Mex Eggs Benedict
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

SPI Diana

SPI Diana est le spécialistedes ingrédients carnés destinés à l'industrie alimentaire.

DietPower Nutritional Software

The world's best nutritional software. The only program that learns your metabolism. Turn your computer into a personal nutritionist. Free download


Secure online catalog of Spices, Herbs, Blends, and Extracts. Premium, restaurant quality products at discount prices! Bulk and standard sizes ava...

Lowfat recipes, low cholesterol recipes, tips, and information for a healthy lifestyle are what is all about. Healthy living is...

Chef Central

Chef Central for the professional, site includes proven management techniques and styles, a glossary of terms, label ingredients and what they do, ...
Last month, I promised another quirky Eggs Benedict recipe and I'm not about to let you down! It's time to take this traditional breakfast dish south of the border.

Using a special creamy salsa as a topping, this breakfast treat packs a bit of a kick. If you'd like your dish to have extra pep, use a hot salsa or add a couple of drops of hot sauce to the mix. If cheese makes you nervous, you can omit it, but the small amount called for in this recipe adds a lot of flavor without much fat.

If you're like me, you'll want to double the topping ingredients so you have some leftover for use as a dip with your favorite tortilla chips. In fact, the original inspiration behind this dish came from a bit of leftover salsa mixed with cream cheese -- an all-time favorite of my sister's -- that wanted to be paired with black beans and poured over a poached eggs and English muffins. You'd be surprised what finds its way to your table when presented with a challenge ... and you'd be surprised at how good it tastes!

I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . I'd also encourage you to experiment with this month's recipe and make it your own. Enjoy!


Tex-Mex Eggs Benedict

  • 1/2 c. prepared salsa
  • 1/3 c. black beans
  • 1/4 c. fat free cream cheese
  • 4 eggs, poached
  • 2 English muffins, split and toasted
  • 1 oz. sharp grated cheese
  • 2 T. sliced green onions
In a small bowl, combine the salsa, black beans and cream cheese. Set aside.

Meanwhile, poach the eggs and toast the English muffins.

To assemble, place two English muffin halves on a serving plate. Place a poached egg on each muffin half. Sprinkle a fourth of the grated cheese on each poached egg and carefully pour a quater of the prepared salsa mixture over the top of the cheese. Sprinkle the tops with green onions. Repeat with the remaining ingredients and serve immediately.

  • Yields: 2 servings
  • Preparation Time: 15 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.