Salsa Verde Eggs Benedict
Photo: Erin Kunkel; Styling: Nissa Quanstrom
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.
How to Make It
Step 1
1
Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.
Step 2
2
Meanwhile, spread muffins with butter. Top each with a slice of bacon.
Step 3
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.
Step 4
4
Top each egg with a slice of cheese and the salsa, olives, and green onion.
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
Step 1
1
Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.
Step 2
2
Meanwhile, spread muffins with butter. Top each with a slice of bacon.
Step 3
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.
Step 4
4
Top each egg with a slice of cheese and the salsa, olives, and green onion.
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