Description
If you like eggs Benedict, you have to try this recipe! Is your significant other into Mexican style dishes? If so, give this a try!
I also had to make bacon with this because really, what’s a nice breakfast without bacon! Really? I also had to add a bit of fresh fruit. You know, to ease my guilt (eheh).
I made this as a brunch and it will keep us full until supper so it’s not actually that bad. Right?
Ingredients
- FOR THE HOLLANDAISE:
- 4 whole Egg Yolks
- 1 Tablespoon Freshly Squeezed Lemon Juice
- ½ cups Butter, Melted
- 1 pinch Cayenne Pepper
- ¼ teaspoons Chipotle Powder
- 1 pinch Salt
- ¼ teaspoons Cumin Powder
- FOR THE EGGS BENEDICT:
- ⅓ cups Grated Old Cheddar Cheese (I Like Orange Cheese Because Of The Color)
- ½ cups Salsa
- ½ cups Black Beans, Cooked
- 6 slices Thick Bacon
- 2 whole English Muffins
- 2 Tablespoons White Vinegar
- 4 whole Large Eggs
- 1 Tablespoon Fresh Cilantro, Chopped
Preparation
For the hollandaise:
(Slightly adapted from Tyler Florence’s Hollandaise Sauce.)
In a medium bowl (which can be used as a bain marie), whisk the egg yolks and lemon juice together until the mixture has thickened and doubled in volume. In a medium-sized saucepan, heat up a bit of water to a low simmer. Place the bowl over a saucepan (bain marie style) and make sure the water does not touch the bowl. Keep on whisking nonstop. Make sure that the eggs do not get too hot because the sauce will curdle.
Slowly drizzle the butter in the egg mixture and continue to whisk until the sauce is thickened and doubled in volume. Turn heat off and whisk in cayenne, chipotle, salt and cumin. Cover and keep in a warm place until you’re ready to plate your dish. If the sauce is too thick when you are ready to pour it on your eggs, drop in a couple of warm drops of water and mix it well.
For the eggs Benedict:
Grate cheddar and place in a bowl close to your serving plates. Put salsa as well as beans in bowls close to serving plates.
Cook bacon to your liking and reserve on a plate, close to serving plates.
Cut English muffins in half and put them in your toaster, without actually toasting them just yet.
Fill a shallow sauce pan or a wide pot with about 3 1/2 inches of water and bring to a boil. Add in vinegar and mix well. Bring heat down to medium high, so the water is still simmering but not boiling intensely. In a deep ladle, crack open 1 egg and carefully dip ladle in the boiling water. Carefully let the water enter the ladle and continue bringing the ladle deeper in the water until the egg white has turned white all around. Carefully tip the ladle and let the egg fall in the water. Repeat for the rest of the eggs. Cook the eggs for about maximum 1 1/2 to 2 minutes each if you like your yolk runny and about 2 1/2 to 3 minutes if you like your yolk fully cooked. Test out the first egg and gauge from the time it took for that one and how cooked it is. Every stovetop is different.
The second your eggs are in the water, start toasting English muffins.
Once the egg is ready, with a slotted ladle, grab your eggs one by one, make sure to let the water drip before plating.
To plate, take one half of muffin and put it on your plate. Put some grated cheese on top and put the egg on it right away. The heat from the egg will melt the cheese. After the egg, put 2 tablespoons or so of salsa. Sprinkle some black beans on top of the salsa and pour some Hollandaise sauce over it. Garnish with fresh cilantro. Place the bacon strips on the side and serve!
Enjoy!
