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.

Yield: Serves 2
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 613
  • Calories from fat: 52%
  • Protein: 37g
  • Fat: 36g
  • Saturated fat: 18g
  • Carbohydrate: 35g
  • Fiber: 2.1g
  • Sodium: 1916mg
  • Cholesterol: 455mg

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

Preparation

  1. 1. Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.
  2. 2. Meanwhile, spread muffins with butter. Top each with a slice of bacon.
  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.
  4. 4. Top each egg with a slice of cheese and the salsa, olives, and green onion.
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