Breakfast
Southwest Eggs Benedict
Ingredients
1 olive oil
4 links, diced
1 all purpose flour
1/2 yellow cornmeal
1 sugar
1 baking powder
1 salt
3/4 milk
14 eggs
2 unsalted butter, cut into 4 pieces
2 fresh salsa
3 finely chopped fresh cilantro
1 green onions, finely chopped
4 cheddar cheese, grated
Directions
- In a large sauté pan, heat the oil. Add the sausages and cook until browned. Set aside and keep warm.
- Stir together the flour, cornmeal, sugar, baking powder and salt. Stir in the milk and two eggs. Let sit 15 minutes.
- In a large non-stick skillet or flat griddle over medium-high heat, melt a piece of butter. When the butter is melted and bubbling, spoon 4 tablespoons batter into the pan for each cake. Be careful not to crowd the pan. Cook about 2 minutes on each side, or until lightly browned.
- Transfer to a warm platter and keep warm while cooking the remaining cakes. Add a little butter to the pan before cooking each batch.
- Meanwhile, bring large sauté pan of salted water to simmer. Working with one egg at a time, break an egg into a small bowl and tip the bowl into the pan sliding the egg into the water. Repeat with 3-4 more eggs, being careful not to crowd the pan.
- Simmer until eggs are soft-poached, about 3 minutes. Remove from water with a slotted spoon and transfer to paper towels to drain. Continue until all of the eggs are poached.
- Divide pancakes among plates. Sprinkle sausage on the plates. Top each pancake with 2 eggs. Top with salsa, cilantro, green onions and cheese.
