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