Huevos Benedictaz Recipes

Steps:

• In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
• Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
• Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
• In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
• Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
• Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.

Steps:

• Preheat oven to 450 degrees.
• In a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
• With a pastry cutter, mix in the shortening until crumbly.
• Gently stir in the yogurt just to moisten and form a soft dough.
• Spray a cookie sheet with non-stick cooking spray.
• Pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
• Bake biscuits in preheated oven for 15 minutes.
• In a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
• Return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
• Whisk in the milk and milk powder while continuing to stir.
• Cook until mixture is thick and consistency of cream gravy, about 5 minutes.
• Add the green chiles, stirring to mix.
• Season with salt and pepper to taste.
• Split biscuits and top with cooked egg, divide sauce evenly and serve.

Steps:

• Form the Chorizo Sausage patties (or cut 1/4 inch thick slices) big enough to about cover an English Muffin. Pan fry or Oven Bake until nicely browned. I prefer a 425 deg oven for 12 minutes. Toast the English Muffins (they go well in the same oven as the sausage for about 8 minutes). Just before the Muffins are browned, place a small slice of butter and a sprinkle of the shredded cheese on each muffin to melt. Poach 6 eggs(I use a nonstick egg poacher in a saute pan of boiling water that almost covers the poacher- put a dash of apple cider vinegar in each poaching slot) Mix the Salsa, Sour Cream and Chili Powder in a small bowl. Remove the English Muffins when the cheese is melted and the edges are nicely toasted. Stack each muffin with the sausage, then a poached egg, cover with the salsa/sour cream sauce. Sprinkle the remaining shredded cheese and a bit of the cilantro on the top and enjoy!