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Southwest Eggs Benedict

Photo: William Dickey; Styling: Buffy Hargett
Prep time 10 mins
Fry time 4 mins
Cook time 15 mins
Yield Makes 8 servings

Ingredients

  • 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
  • Chipotle Hollandaise Sauce
  • 1 cup salsa
  • Garnish: fresh cilantro sprigs

How to Make It

  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.