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Southwestern Eggs Benedict

 Southwestern Eggs Benedict
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
4 ServingsPrep: 35 min. Cook: 10 min.


  • 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


  • 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

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Southwestern Eggs Benedict (continued)

Directions (continued)

  • 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.