Post by tessa on Jun 10, 2007 14:15:37 GMT -5
Southwest Eggs Benedict
(Southern Living)
Makes 8 servings:
8 (5 inch) fajita-size corn tortillas
¼ cup vegetable oil
1 cup (4 oz) shredded Monterey jack cheese with peppers
½ tsp. white vinegar
8 large eggs
Chipotle Hollandaise Sauce
1 cup salsa
Garnish: fresh cilantro springs
Fry tortillas, in batches, in hot oil in a med. skillet 1 – 2 min. on each side or until crisp.
Top each tortilla evenly with shredded cheese. Keep warm
Add water to a depth of 3 inches in a large Dutch oven. Bring to a boil; reduce heat and maintain a light simmer. Add vinegar. Break 4 eggs and slip into water, 1 at a time, as close as possible to surface.
Simmer 3—5 minutes or to desired degree of doneness. Remove with slotted spoon. Trim edges, if desired. Repeat procedure with remaining 4 eggs.
Top each warm tortilla with a poached egg, Chipotle hollandaise sauce and 2 tablespoons of salsa.
Garnish, if desired.
Serve immediately.
Chipotle Hollandaise Sauce
1/3 cup egg substitute
¼ t. salt
¼ t. pepper
1 cup butter, melted and slightly cooled
1 T. minced fresh cilantro
3-4 canned Chipotle peppers in adobo sauce, pureed (about 4 tsp.)
2 T. fresh lime juice
Process 1/3 cup egg substitute, salt and pepper in a blender or food processor on high 2 min. Reduce to low speed. With blender running pour in melting butter in a slow, steady stream. Add minced cilantro, purred Chipotle peppers, and lime juice. Process until smooth.
Microwave sauce at HIGH 10-15 seconds before serving, if desired.
(Southern Living)
Makes 8 servings:
8 (5 inch) fajita-size corn tortillas
¼ cup vegetable oil
1 cup (4 oz) shredded Monterey jack cheese with peppers
½ tsp. white vinegar
8 large eggs
Chipotle Hollandaise Sauce
1 cup salsa
Garnish: fresh cilantro springs
Fry tortillas, in batches, in hot oil in a med. skillet 1 – 2 min. on each side or until crisp.
Top each tortilla evenly with shredded cheese. Keep warm
Add water to a depth of 3 inches in a large Dutch oven. Bring to a boil; reduce heat and maintain a light simmer. Add vinegar. Break 4 eggs and slip into water, 1 at a time, as close as possible to surface.
Simmer 3—5 minutes or to desired degree of doneness. Remove with slotted spoon. Trim edges, if desired. Repeat procedure with remaining 4 eggs.
Top each warm tortilla with a poached egg, Chipotle hollandaise sauce and 2 tablespoons of salsa.
Garnish, if desired.
Serve immediately.
Chipotle Hollandaise Sauce
1/3 cup egg substitute
¼ t. salt
¼ t. pepper
1 cup butter, melted and slightly cooled
1 T. minced fresh cilantro
3-4 canned Chipotle peppers in adobo sauce, pureed (about 4 tsp.)
2 T. fresh lime juice
Process 1/3 cup egg substitute, salt and pepper in a blender or food processor on high 2 min. Reduce to low speed. With blender running pour in melting butter in a slow, steady stream. Add minced cilantro, purred Chipotle peppers, and lime juice. Process until smooth.
Microwave sauce at HIGH 10-15 seconds before serving, if desired.
