Tex-Mex Eggs Benedict is a southwestern update on the classic recipe. Crispy toasted English muffins are covered with fire-roasted poblano, sausage patties, a poached egg, and a rich, creamy queso. Unique and delicious!
4English muffinsor the English muffin bread recipe from RestlessChipotle!
2poblano peppersfire roasted
4sausagecut into patties and cooked
4eggs
White Queso
1poundwhite American cheese
8ouncesdiced chiles
14ouncesevaporated milk
¼cupcilantrochopped
Instructions
Step One: Easy Queso
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.
Step Two: Roast Poblanos
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.
Step Three: Cook Sausage
Cook the sausage patties according to the directions.
Place the cooked patties on paper towels and set aside.
Step Four: Poached eggs
Poach the eggs until the yolks are beginning to set, about 4 minutes. See notes below.
Remove from the pan with a slotted spoon and drain on a paper towel.
Set aside.
Step Five: Assembly
Toast the English muffins and place ½ on each plate.
Place ½ of a poblano on each English muffin.
Top with a sausage patty.
Top the sausage patties with one poached egg.
Spoon the warm queso over each egg.
Sprinkle with chopped cilantro and serve hot.
Notes
Queso calories are not figured into the nutritional information. Figure about an extra 50 calories per tablespoon of queso used.Tips:
Add a little vinegar to the water. It will help keep the egg together.
Keep the water at a gentle simmer.
Use eggs that are very fresh. The whites will stay together better.
Poach for 4 minutes for a runny yolk, 4 ½ minutes for a creamy yolk, and 5 minutes for a firmer yolk that's still soft and custardy.
The more eggs you make the longer you'll need to cook them.