Southwest Eggs Benedict

Southern Living
Southwest Eggs BenedictRecipe
Photo: William Dickey; Styling: Buffy Hargett
Makes 8 servings


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8 (5-inch) fajita-size corn tortillas
1/4 cup vegetable oil
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
1/2 teaspoon white vinegar
8 large eggs
1 cup salsa
Garnish: fresh cilantro sprigs


Prep: 10 Minutes
Fry: 4 Minutes
Cook: 15 Minutes

1. Fry tortillas, in batches, in hot oil in a medium skillet 1 to 2 minutes on each side or until crisp. Top each tortilla evenly with shredded cheese. Keep warm.

2. Add water to a depth of 3 inches to a large Dutch oven. Bring to a boil; reduce heat, and maintain a light simmer. Add vinegar. Break 4 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired. Repeat procedure with remaining 4 eggs.

3. Top each warm tortilla with a poached egg, Chipotle Hollandaise Sauce, and 2 Tbsp. salsa. Garnish, if desired. Serve immediately.

Created date

February 2007