I have two favorite breakfasts: Huevos Rancheros and Eggs Benedict. Anyone who has been out to breakfast with me can tell you that if one of those is on the menu, I will order it for breakfast. And, if BOTH happen to be on the menu, I bribe someone into ordering one and I order the other. Don't even ask if I eat most of both of them and then moan the rest of the morning in pain. Just asking.
So, I have been scheming for years to meld them into one spectacular dish. I am happy to report success at last: Southwest Huevos Benedict. I melded Sandy's fabulous SW Eggs Benedict recipe and used my favorite Huevos Rancheros - my worlds collided!
Brunch is a hallowed meal in our family - it is a time that we relax and talk and feel decadent and pampered. We love to eat out for brunch, but when I do cook for brunch, I love to make something extraordinary. This southwest spin on eggs benedict fits the bill.
It has all the creaminess of poached eggs and a creamy sauce, but all the flavor punch and pizzazz of huevos rancheros. Make this for rave reviews for your next liesurely breakfast!
Happy Spring to All!
--posted by Donna
- I can black beans, drained and rinsed
- 1 large ripe tomato, diced
- ½ cup diced roasted green chiles
- 2 tablespoons minced cilantro
- 1 teaspoon cayenne pepper sauce
- Salt and Pepper to taste
- 4 medium sized flour tortillas
- 8 slices Canadian bacon
- ½ cup Mexican crema, heated (OR, use hollandaise sauce)
- 4 to 8 eggs, poached and still hot
- ½ cup salsa verde, heated
- Stir together the black beans, tomato, green chiles, cilantro, hot sauce. Add salt and pepper to taste. Set aside.
- With a large cookie cutter (4 inches diameter) or using a small plate as a guide, cut two cirsles from each of the flour tortillas. Toast the circles in a toaster or broil until lightly browned on both sides.
- Place two toasted tortilla circles on a serving plate. Stack the following on top:
- two slices Canadian Bacon; ½ cup of black bean Pico de Gallo; drizzle 2 tablespoons of crema on top; nestle 1 or 2 poached eggs on top; spoon 2 tablespoons of salsa verde on top.
Other southwest spins on eggs benedict by food bloggers: