Southwest Eggs Benedict

Southwest Eggs Benedict
Photo by William Dickey


  • 8 large eggs
  • 1 cup (4 oz.) shredded Monterey Jack cheese with peppers
  • 1 cup salsa
  • 8 (5-inch) fajita-size corn tortillas
  • Garnish: fresh cilantro sprigs
  • Chipotle Hollandaise Sauce
  • ½ teaspoon white vinegar
  • + 1 more ingredients
    • ¼ cup vegetable oil

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. Bre...

View full recipe at My Recipes


Variations on Southwest Eggs Benedict

  • Southwest Eggs Benedict
    • 1 firm-ripe avocado (about 1/2 lb.), pitted, peeled, and thinly sliced
    • 1/2 cup chicken broth
    • 4 to 8 large eggs, cooked to taste
    • +5 other ingredients

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