Southwestern Eggs Benedict, 1/11/13 - KATV - Breaking News, Weather and Razorback Sports

Southwestern Eggs Benedict, 1/11/13

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Jason Knapp

UCA

 

Cilantro Cream:

¼ cup plus 2 Tablespoons sour cream

3 Tablespoons whipping cream

2 Tablespoons chopped fresh cilantro

 

Salsa:

2 tomatoes, seeded, chopped

½ medium-size red onion, chopped

¼ cup chopped fresh cilantro

¼ cup fresh lime juice

1 jalapeno chili, seeded, minced

 

Sausage and Eggs:

1 ½ 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 ½-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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