Southwest Turkey Benedict

Prep: 15 min., Cook: 5 min.

Yield: Makes 5 servings
Recipe from Southern Living Cooking School

More From Southern Living Cooking School


Ingredients

  • 5 (5-inch) fajita-size corn tortillas
  • 1/2 teaspoon white vinegar
  • 5 large eggs
  • 1 (0.9-ounce) envelope hollandaise sauce mix
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon pureed chipotle peppers in adobo sauce
  • 1 (9-ounce) package OSCAR MAYER Deli Fresh Shaved Mesquite Turkey
  • Garnish: chopped fresh cilantro

Preparation

  1. 1. Heat tortillas according to package directions. Keep warm.
  2. 2. Add water to depth of 3 inches in a large shallow saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break 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.
  3. 3. Meanwhile, prepare hollandaise according to package directions, stirring in cilantro and chipotle peppers.
  4. 4. Divide turkey slices among tortillas (about 6 slices each). Top each with 1 poached egg and chipotle hollandaise sauce. Serve immediately. Garnish, if desired.
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