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Southwestern Eggs Benedict, 1/11/13

Jason Knapp

UCA

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Cilantro Cream:

1/4 cup plus 2 Tablespoons sour cream

3 Tablespoons whipping cream

2 Tablespoons chopped fresh cilantro

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Salsa:

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

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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

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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.

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