Southwestern Eggs Benedict Recipe

Southwestern Eggs Benedict Recipe photo by Taste of Home

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This colorful dish makes a beautiful, hearty, rise-and-shine breakfast. The potatoes and pepper are tender; the poached eggs are perfect; and the flavor combination is wonderful. —Cathy Hall, Phoenix, Arizona

This recipe is:

Healthy

Diabetic Friendly

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Southwestern Eggs Benedict Recipe

Prep: 35 min. Cook: 10 min.

Yield: 4 Servings

35 10 45

Ingredients

4 medium red potatoes, cubed
3 tablespoons water
1 small sweet red pepper, sliced
1/2 cup sliced sweet onion
2 teaspoons olive oil
4 turkey bacon strips, chopped and cooked
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1-1/2 teaspoons butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup fat-free milk
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese
1 tablespoon chopped green chilies
EGGS:
1 tablespoon white vinegar
4 eggs
Chopped plum tomatoes and minced fresh cilantro, optional

Directions

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned.
In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted.
Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. Divide potato mixture among four plates. Using a slotted spoon, lift eggs out of water and place on potato mixture. Top with sauce; sprinkle with tomatoes and cilantro if desired. Yield: 4 servings.

Nutritional Facts 1 cup potato mixture with 1 poached egg and 2 tablespoons sauce (calculated without optional ingredients) equals 277 calories, 13 g fat (5 g saturated fat), 235 mg cholesterol, 585 mg sodium, 26 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 fat.

Originally published as Southwestern Eggs Benedict in Healthy Cooking February/March 2011, p57