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Salsa Verde Eggs Benedict

Photo: Erin Kunkel; Styling: Nissa Quanstrom
Total time 25 mins
Yield Serves 2
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.


  • 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

Nutrition 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

How to Make It

  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.