Southwest Eggs Benedict

SOUTHWEST EGGS BENEDICT
Southern Living Top Rated Menus/Spice up a Breakfast Classic
Prep: 10 min Fry: 4 min per batch Cook: 15 min
Crisp corn tortillas replace English Muffins in Southwest Eggs Benedict. 
Chipotle
Hollandaise Sauce is a tasty twist too. Serve with creamy grits and
Pineapple-Grapefruit
Spritzer (recipe follows)
8 (5-inch) fajita-size corn tortilla
1/4 cup vegetable oil
1 cup (4 oz) shredded Monterey Jack cheese with peppers
1/2 tsp. white vinegar
8 large eggs
Chipotle Hollandaise Sauce (recipe follows)
1 cup salsa
Garnish: fresh cilanto sprigs
1. Fry tortillas, in batches, in hot oil in a medium skillet 1-2 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, one at a 
time, as close as possible to surface. Simmer 3-5 minutes or to desired
degree of 
doneness. Remove poached eggs with 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. Makes 8 servings.
CHIPOTLE HOLLANDAISE SAUCE:
Fast Fixin's Prep: 10 min
1/3 cup egg substitute
1/4 tsp. salt
1/4 tsp. pepper
1 cup butter, melted and slightly cooled
1 Tbsp. minced fresh cilantro
3-4 canned chipotle peppers in adobo sauce, pureed (about 4 tsp.)
2 Tbsp fresh lime juice
1. Process egg substitute, salt & pepper in blender or food processor on
high 1 minute;
reduce to low speed. With blender running, pour in melted butter in a slow
steady stream.
Add minced cilantro, pureed Chipotles, and lime juice; process until smooth.
 Microwave
sauce at HIGH 10-15 seconds before serving. Makes 1 1/2 cups
***********************************************
Pineapple-Grapefruit Spritzer
Make Ahead Prep: 10 min Chill: 1 hr
For an equally refreshing alcohol free drink, use chilled ginger ale instead
of wine.
2 cups pineapple juice
1 cup pink grapefruit juice
2 Tbsp. honey
1 Tbsp. minced fresh ginger
1 (750 milliliter) bottle sparkling wine, chilled.
Stir together first 4 ingredients in a large container; cover and chill 1
hour.
Pour through a fine wire-mesh strainer into a pitcher, discarding solids.
Stir in wine just before serving. Serve over ice. Makes 6-8 servings.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes