Southwestern Eggs Benedict
TOTAL TIME: Prep: 35 min. Cook: 10 min.
YIELD: 4 servings.
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
Ingredients
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4 medium red potatoes, cubed
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3 tablespoons water
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1 small sweet red pepper, sliced
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1/2 cup sliced sweet onion
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2 teaspoons olive oil
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4 turkey bacon strips, chopped and cooked
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1/4 teaspoon salt
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1/4 teaspoon pepper
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SAUCE:
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1-1/2 teaspoons butter
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1 tablespoon all-purpose flour
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1/8 teaspoon salt
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1/8 teaspoon pepper
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3/4 cup fat-free milk
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1/4 cup shredded reduced-fat Colby-Monterey Jack cheese
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1 tablespoon chopped green chiles
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EGGS:
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1 tablespoon white vinegar
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4 large eggs
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Chopped plum tomatoes and minced fresh cilantro, optional
Directions
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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.
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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 chiles; cook and stir until cheese is melted.
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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, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
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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.
Nutrition 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: 2 medium-fat meat, 1 starch, 1 fat.
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