Eggs Benedict with a Southwestern flair

Hollandaise with a Nip
Dan Goldberg

Southwest Eggs Benedict

Low-fat cooking techniques nearly always produce delicious alternatives for calorie-laden dishes. But to my taste, butter is vital to hollandaise sauce, and there’s just no satisfying substitute. This means that eggs Benedict are reserved for a rare indulgence, usually during the holidays.

To give this old classic a festive presentation, consider a Southwestern version. Chiles really wake up the hollandaise, cornbread replaces the English muffins, and bacon, avocado, and beans complete the plate.

This interpretation isn’t any less excessive―just livelier and harder to resist, with onion and the ground chili replacing eggs as the sauce’s foundation.

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