My mom loves Eggs Benedict so next time I see her, I’ll be making her this Mexi-inspired version of it! In this recipe, salsa verde (a green tomatillo-based salsa) replaces the traditional hollandaise sauce, and the black olives and fresh cilantro add another layer of fresh flavor.
I suggest warming the Canadian bacon before adding it to the toasted English muffin. To do this, either heat it in a pan with a little butter or olive oil, or put the pieces on a plate, cover with a paper towel and microwave for 20 seconds or so. Now that it’s heated, it will help melt the slice of cheese. In fact, instead of placing the slice of cheese on top of the egg, I put it between the heated Canadian bacon and the cooked egg.
Salsa Verde Eggs Benedict
-recipe from Sunset Magazine
2 teaspoons distilled white vinegar
2 English muffins, split and toasted
2 teaspoons butter
4 slices Canadian bacon
1 cup fresh salsa verde
1/4 cup sliced black olives
2 tablespoons chopped green onion or cilantro leaves
Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.
Meanwhile, spread muffins with butter. Top each with a slice of bacon.
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.
Top each egg with a slice of cheese and the salsa, olives, and green onion.
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