Salsa Verde Eggs Benedict

Salsa Verde Eggs Benedict Recipe
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.
Serves 2


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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


Total: 25 Minutes

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.

Created date

March 2013

Nutritional Information

Calories 613
Caloriesfromfat 52 %
Protein 37 g
Fat 36 g
Satfat 18 g
Carbohydrate 35 g
Fiber 2.1 g
Sodium 1916 mg
Cholesterol 455 mg