Tex-Mex Eggs Benedict

Extreme closup of the yolk flowing over the sides of the southwestern eggs benedict.

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!

Course Brunch

Cuisine Tex-Mex

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 467kcal

Author Marye Audet-White

Ingredients

4 English muffins or the English muffin bread recipe from RestlessChipotle!
2 poblano peppers fire roasted
4 sausage cut into patties and cooked
4 eggs

White Queso

1 pound white American cheese
8 ounces diced chiles
14 ounces evaporated milk
¼ cup cilantro chopped

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.
You can use my English muffin bread instead of English muffins if you like.
You can also use this easy queso instead of the queso in the recipe.

Nutrition