Salsa Verde Eggs Benedict
Erin Kunkel
This Mexican-inspired version of a breakfast favorite, created by Terri Bryant, of Dayton, Nevada, uses fresh salsa instead of the traditional, heavy Hollandaise sauce. Serve with a side of refried beans.
This recipe, and others like it, can be found in the article “31 of Our Best Breakfast Recipes to Jumpstart Your Mornings.”
How to Make It
Step 1
1
Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.
Step 2
2
Meanwhile, spread muffins with butter. Top each with a slice of bacon.
Step 3
3
Reduce heat under water to low. Crack eggs one at a time into a small bowl or ramekin and slip into water. Cook until whites are set but yolks are still runny, about 8 minutes. Using a slotted spoon, transfer eggs to muffins.
Step 4
4
Top each egg with a slice of cheese and the salsa, olives, and green onion.
Ingredients
2 teaspoons distilled white vinegar
2 English muffins, split and toasted
2 teaspoons butter
4 slices Canadian bacon
4 large eggs
4 slices cheddar cheese
1 cup fresh salsa verde
1/4 cup sliced black olives
2 tablespoons chopped green onion or cilantro leaves
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