Southwest Eggs Benedict

Southwest Eggs Benedict
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  • 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
  • ¼ cup vegetable oil
  • 8 large eggs, poached
  • Chipotle Hollandaise Sauce
  • 1 cup salsa
  • Garnish: chopped fresh cilantro
  • 8 (5-inch) corn tortillas

Fry tortillas in hot oil in a medium skillet 1 to 2 minutes on each side or until crisp. Top each tortilla with a poached egg, Chipotle Hollandaise Sauce, shredded cheese, and salsa. Serve immediately. Garnish, if desired.

View full recipe at My Recipes


Variations on Southwest Eggs Benedict

  • Southwest Eggs Benedict
    • 1/4 cup white vinegar (wine or distilled)
    • 2 tablespoons ground New Mexico or California chili (or chili powder)
    • +6 other ingredients
  • Southwest Eggs Benedict
    • Chipotle Hollandaise Sauce
    • Chipotle Hollandaise Sauce
    • Garnish: fresh cilantro sprigs
    • 8 (5-inch) fajita-size corn tortillas
    • +11 other ingredients

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