Southwestern Eggs Benedict, 1/11/13

      Jason Knapp



      Cilantro Cream:

      1/4 cup plus 2 Tablespoons sour cream

      3 Tablespoons whipping cream

      2 Tablespoons chopped fresh cilantro



      2 tomatoes, seeded, chopped

      1/2 medium-size red onion, chopped

      1/4 cup chopped fresh cilantro

      1/4 cup fresh lime juice

      1 jalapeno chili, seeded, minced


      Sausage and Eggs:

      1 1/2 pounds bulk hot pork sausage

      4 garlic cloves, chopped

      2 Tablespoons chopped fresh chives

      1 Tablespoon chopped fresh parsley

      1 Tablespoon chopped fresh thyme or 1 teaspoon dried

      2 Tablespoons olive oil

      1/4 cup distilled white vinegar

      8 eggs

      4 corn tortillas, warmed


      For Cilantro Cream: Mix all ingredients in bowl.{} Season with salt and pepper.

      For Salsa: Combine all ingredients in bowl.{} Season with salt and pepper.

      For Sausage and Eggs: Combine pork, garlic and herbs in medium bowl.{} Season with salt and pepper.{} Form into eight 1/2-inch-thick patties.{} Heat olive oil in heavy large skillet over medium heat.{} Add sausage patties and brown 2 minutes per side.{} Cover and cook until cooked through, about 10 minutes.{} Meanwhile, bring wide shallow pot of water to boil.{} Add vinegar.{} Crack eggs into water.{} Simmer about 3 minutes to set whites.{} Using slotted spoon, transfer eggs to paper towels.{} Place 1 tortilla on each plate.{} Place 2 sausage patties atop each.{} Top sausages with eggs.{} Spoon cilantro cream and salsa over eggs.{} 4 servings.