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Southwestern Eggs Benedict Recipe
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Southwestern Eggs Benedict Recipe

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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
TOTAL TIME: Prep: 35 min. Cook: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. Cook: 10 min.
MAKES: 4 servings

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

Nutritional Facts

1 cup potato mixture with 1 poached egg and 2 tablespoons sauce (calculated without optional ingredi: 277 calories, 13g fat (5g saturated fat), 235mg cholesterol, 585mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 14g protein Diabetic Exchanges:1 starch, 2 medium-fat meat, 1 fat

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Southwestern Eggs Benedict in Healthy Cooking February/March 2011, p57


Reviews for Southwestern Eggs Benedict

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(4)
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5 Star
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MY REVIEW
billyboy1
Reviewed Jan. 21, 2014

"made it for a light dinner Awesome!! oishii!"

MY REVIEW
Katielabonte
Reviewed Jun. 4, 2011

"soo good!! Didn't make sauce."

MY REVIEW
Kaeto
Reviewed Feb. 17, 2011

"Awesome! My family loved it. If you don't have a poacher and are nervous about poaching, fried eggs would do just fine."

MY REVIEW
mboen
Reviewed Feb. 3, 2011

"My new favorite

my new favorite"

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