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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A Tex-Mex and really easy version of eggs benedict from the WindDancers B & B. Ingredients:
4 cups grated potatoes |
2 tablespoons olive oil |
4 slices ham (thin slices) |
4 slices tomatoes |
4 eggs |
4 tablespoons salsa, warm |
2 tablespoons grated cheddar cheese or 2 tablespoons monterey jack cheese or 2 tablespoons queso blanco |
Directions:
1. Form grated potatoes into four pancakes and saute in olive oil till nicely browned.
2. Drain on paper towel covered rack and keep warm.
3. Poach eggs (if preparing eggs in advance, hold poached eggs in cold water till ready to serve; immerse in simmering water till warmed).
4. Assemble, bottom to top, potato pancake, ham slice, tomato slice, poached egg, warm salsa, ending with a sprinkling of the grated cheese.
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