Eggs Benedict-Light and Lively
- 6 whole canned tomatoes, drained
- 1/2 each: yellow bell pepper and poblano pepper, seeded
- 1 clove garlic, smashed
- 2 Tbs. fresh lime juice
- 1 Tb. chopped fresh cilantro, plus extra for garnish
- 4 split English muffins
- 3/4 cup grated pepper Jack cheese
- 4 slices Canadian bacon
- 2 tsps. olive oil
- 4 large eggs
- Salt and black pepper
Adjust oven rack to highest position and turn broiler on high. Place tomatoes, bell pepper, poblano and garlic on a small foil-lined baking sheet. Broil, turning once, until peppers and garlic are spotty brown, up to 10 to 15 minutes. Transfer to a food processor, add lime juice, cilantro and a sprinkling of salt and pepper to taste; puree until smooth.
Remove foil and place English muffin halves on baking sheet. Broil until lightly toasted, sprinkle a portion of cheese on each half, and continue to broil until melted. Turn off the broiler and leave in the oven to keep warm.
Meanwhile, brown Canadian bacon in a large non-stick skillet over medium-high heat. Remove bacon and place it on top of English muffin halves. Add olive oil to the pan and heat until shimmering. Crack the eggs into the skillet, sprinkle with salt and pepper and cook as desired.
To serve, place two English muffin halves on a plate, one with Canadian bacon and one without. Place an egg on top of the Canadian bacon, spoon salsa over both muffin halves, and sprinkle with cilantro.
YIELD: 4 servings
Per serving: 359 calories, 34g carbohydrates, 20g protein, 16g fat (7g saturated), 217mg cholesterol, 3mg fiber, 912mg sodium