Salsa Verde Eggs Benedict |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Mexican-inspired version of a breakfast favorite, created by Terri Bryant, of Dayton, Nevada, uses fresh salsa instead of the traditional, heavy Hollandaise sauce. Serve with a side of refried beans. Ingredients:
2 teaspoons distilled white vinegar |
2 english muffins, split and toasted |
2 teaspoons butter |
4 slices canadian bacon |
4 large eggs |
4 slices cheddar cheese |
1 cup fresh salsa verde |
1/4 cup sliced black olives |
2 tablespoons chopped green onion or cilantro leaves |
Directions:
1. Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.
2. Meanwhile, spread muffins with butter. Top each with a slice of bacon.
3. Reduce heat under water to low. Crack eggs one at a time into a small bowl or ramekin and slip into water. Cook until whites are set but yolks are still runny, about 8 minutes. Using a slotted spoon, transfer eggs to muffins.
4. Top each egg with a slice of cheese and the salsa, olives, and green onion.
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