Egg Challenge for Daring Cooks

The Egg Challenge for Daring Cooks is too fun to miss! I entered my recipe in their challenge for food bloggers way back in 2010 and it has been a fan favorite ever since.

Unfortunately, Daring Cooks is no longer on the internet so I have moved the step by step photos and printable recipe to it's own page right here on Everyday Southwest.

Just follow this link to find the yummy recipe with step by step photos and helpful tips. You'll get all the details.

Here is the link --->> Southwest Eggs Benedict on Cornbread

Doesn't that look delicious? The grilled cornbread... the perfectly poached egg... and that hollandaise sauce!

Be sure to follow the link above this photo to find the recipe and the step by step pictures for my version of this favorite breakfast dish.

Eggs Benedict Southwest Style Recipe

4  squares of corn bread about 2 and ½ inches on each side

10 slices Canadian bacon

2 ears of fresh corn or 1 to 2 cups frozen corn

½ cup diced mushrooms

1 anaheim chile, seeded and diced

Salt and pepper to taste

2 to 3 tablespoons vinaigrette

1 tablespoon water

½ lemon, juiced

salt, a big pinch

dash New Mexico style red chile powder

3 egg yolks

¾ pounds unsalted butter, melted

4 whole eggs

salt and fresh cracked pepper

Directions for Eggs Benedict Southwest Style

Cut top off square of corn bread and toast in a skillet with a little bit of the butter.  Dice 6 slices of Canadian bacon and saute until brown.  Add the mushrooms to the  pan and cook 2 more minutes.  Add corn and green chiles and warm through.  Do  not over cook the corn. It only takes a few minutes. Toss with vinaigrette.  Add salt and pepper to taste.

Bring a skillet with 2 tho 3 inches of water to a simmer.  Add vinegar and a little salt.

Melt butter.

Whisk 1 tablespoon water, lemon juice, salt, New Mexico chile powder and egg yolk together.  You may use a blender or immersion blender.  Drizzle in melted butter while whisking.  Keep warm over a hot water bath.

Grill 4 slices of bacon, keep warm.

Crack 4 eggs into separate bowls or ramekins.  Drop them one at a time into the simmering water (do not let the water boil).  Poach until the white of the egg above the yolk is just set but the yolk is still runny.

Assemble

Place a heaping spoonful of corn salad on t0 the center of a plate.  Put a slice of corn bread on top of the salad.  Stack Canadian bacon and egg on top. Season with salt and pepper.  Spoon hollandaise over egg and garnish with a little corn salad.

Everyday Southwest is proud to announce that we are new members of the Daring Kitchen.  Donna and I are big fans of the group and have watched the challenges for a long time.  We have wanted to join and felt a little left out each time the new challenge was revealed.  We weren't quite sure we could take the monthly challenges and give them our special "Southwest" spin and stay within the guidelines.  The only way to find out was to dive in head first and see if we float, or something like that.

Blog-checking lines: Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Here are some other poached egg recipes you might like to try:

Classic Eggs Benedict- Simply Recipes

Turkish Poached Eggs with Yogurt and Spicy Sage Butter- Orangette

Asparagus with Poached Egg, Tarragon and Chives- The Kitchn

-posted by Sandy