Southwest Eggs Benedict

Southwest Eggs Benedict are enriched with the zesty flavors of chorizo, fresh lime juice, cilantro, and chipotle chile powder on top of a cornmeal pancake for a flavorful breakfast or brunch main course that is sure to spice up the palettes of your family and friends. Pair this delicious recipe with stewed black beans, crisp hash browns, and all of your favorite breakfast drinks. The best things about this recipe is that it can be made-ahead for less stress on the day of your big event.

Photo by Lisa M.
Adapted from cooking.scout.com
None

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Adapted from cooking.scout.com

Ingredients

  • 1

    (12-ounce) package bulk chorizo sausage, Mexican-style, not smoked

  • 1

    (15-ounce) can black beans, undrained

  • CORNMEAL PANCAKES:

  • 1

    cup all-purpose flour

  • 2/3

    cup cornmeal

  • 2

    tablespoons sugar

  • 2

    teaspoons baking powder

  • 1/4

    teaspoon salt

  • 1 to 1 1/2

    cups whole milk

  • 1/3

    cup, plus 1 tablespoon vegetable oil, divided

  • 1

    egg

  • EGGS:

  • 12

    eggs

  • 3

    tablespoons distilled white vinegar

  • CHIPOTLE HOLLANDAISE SAUCE:

  • 3

    pasteurized egg yolks

  • 1

    tablespoon lime juice

  • 1/4

    teaspoon chipotle chile powder or to taste

  • 1

    tablespoon fresh cilantro, chopped

  • 1/4

    teaspoon salt

  • 3/4

    cup unsalted butter, cut up

  • TOPPINGS:

  • 1

    (6-ounce) can sliced black olives, drained

  • 1

    medium tomato, finely chopped

  • 1/2

    cup crumbled Cotija or feta cheese

  • 1/2

    cup fresh cilantro, chopped

Directions

Heat large skillet over medium-high heat until hot. Add sausage; cook 8 to 10 minutes or until thoroughly cooked and no longer pink in center, stirring frequently. Remove excess drippings if necessary. Stir in black beans; cook over medium heat 2 to 3 minutes or until hot. Filling can be made 1 day ahead; cover and refrigerated. Heat in microwave until hot to reheat. Whisk flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in large bowl. Whisk in 1 cup of the milk, 1/3 cup of the oil and 1 egg just until blended, adding additional milk if batter is thick. Lightly brush nonstick griddle or large nonstick skillet with remaining 1 tablespoon oil; heat over medium-high heat until hot. Or heat electric griddle to 375ºF. Ladle scant 1/4 cup batter per pancake onto griddle; cook 1 to 2 minutes or until bubbles form and pop. Carefully turn pancakes; cook 1 to 2 minutes or until bottom is golden brown. Keep pancakes warm in a 250ºF oven on a cook sheet. Pancakes can be made 1 day ahead; cover and refrigerate. Heat in single layer on baking sheet in 350ºF oven 5 minutes or until warm. Fill large skillet with 2-inches water; bring to a boil over high heat. Add vinegar; reduce heat to medium. Meanwhile, crack 12 eggs into small cups; slide eggs from cups into water, in batches if necessary. Cook 3 minutes or until whites are set and yolks are to desired doneness. Using slotted spoon, remove eggs and drain on paper towels. Eggs can be made 1 day ahead; cover and refrigerate in bowl of cold water. To heat, briefly dip eggs in pot of simmering water until warm. Place all hollandaise ingredients in blender except butter; blend until combined. Microwave butter in medium microwave-safe glass measuring cup 40 to 60 seconds or until butter is melted and bubbling. With blender running, very slowly pour in hot butter through center opening in blender lid. Cover sauce to keep warm. Arrange pancakes on serving plates; spread with chorizo mixture. Top each with poached egg. Spoon hollandaise over eggs; sprinkle with toppings.

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