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
How to Make It
Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.
Meanwhile, spread muffins with butter. Top each with a slice of bacon.
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.
Top each egg with a slice of cheese and the salsa, olives, and green onion.
I made this using ingredients I had on hand. I added sliced roma tomatoes and did one muffin with 1 1/2 slices of regular bacon and the other with canadian. After toasting the muffins I topped with shredded cheddar and nuked for 30 seconds to melt the cheese. Then I added the meat, tomatoes, eggs and more cheese. Topped as directed with salsa, olives and green onions. Cilantro would have added more flavor but I didn't have any. GREAT result!
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