su-Salsa Verde Eggs Benedict
Photo: Erin Kunkel; Styling: Nissa Quanstrom
Yields Serves 2 Total Time 25 mins
AuthorTerri Bryant, Dayton, NV,
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.

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

Directions

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.

Salsa Verde Eggs Benedict