Add to Collection
Go to Collections
Tex-Mex Eggs Benedict
Crispy toasted English muffins are covered with a fire roasted poblano, sausage patties, a poached egg, and a rich, creamy queso. Unique and delicious!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 4 Thomas'® English Muffins
- 2 Poblano Peppers ,fire roasted
- 4 Jimmy Dean® sausage ,cut into patties and cooked
- 4 eggs
- 1 pound white American cheese
- 8 ounces diced chiles
- 14 ounces evaporated milk
- 1/4 cup cilantro ,chopped
Chop the cheese in small pieces.
Heat the evaporated milk and a heavy saucepan until it is just under a boil.
Stir the cheese into the evaporated milk.
Continue to stir until smooth - about 5 minutes.
Stir in the undrained chiles and set aside.
To fire roast the poblanos hold them over the flame of a gas stove until the skin is blistered and blackened. You can use a plumbers torch, or heat them in an iron skillet over high heat, as well.
When the poblanos are blistered put them in a plastic bag and seal. This will make the skin come off very easily. Leave them for about 5 minutes.
Remove skin and seeds. To remove skin just gently rub and it will come right off.
Cut each poblano in 2 pieces and set aside.
Toast the English muffins and place 1/2 on each plate.
Place 1/2 of a poblano on each English muffin.
Top with a sausage patty.
Top the sausage patties with one poached egg.
Spoon the queso over each egg.
Sprinkle with chopped cilantro and serve hot.
Recipe will contain significantly fewer calories because you won't use ALL of the queso in this recipe on 4 servings.
Calories: 775kcal | Carbohydrates: 45g | Protein: 38g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 305mg | Sodium: 2341mg | Potassium: 796mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1900IU | Vitamin C: 55.3mg | Calcium: 1522mg | Iron: 3.2mg