Chili Con Queso Eggs Benedict

I LOVE eggs benedict. I have never actually made them, but do occasionally order them if we eat breakfast out.

I have to admit I was a bit nervous to poach an egg, since I have never done it before. Dropping a crack egg into simmering water and having it come out as a cooked egg did not seem like it would be easy. This is the main reason I have never made eggs benedict. But I had no problems poaching an egg and they turned out delicious.

This Mexican twist on eggs benedict is absolutely delicious. One of my favorite breakfasts topped with delicious queso is a breakfast I enjoy.

Chili Con Queso Eggs Benedict

Ingredients:

• 8 tablespoons unsalted butter, softened
• 1 teaspoon chili powder
• 1/2 tablespoon dried cilantro
• 8 ounces breakfast sausage
• 1 tablespoon unsalted butter
• 2 tablespoons all purpose flour
• 6 ounces evaporated milk
• 4 ounces monterey jack cheese, shredded
• 1 pound cheddar cheese, shredded
• 4 ounces diced green chilies
• 10 ounces diced tomatoes with green chilies, drained
• 8 eggs
• 2 tablespoon white vinegar
• 4 English Muffins, halved

Directions:

1. In a small bowl, stir together the butter, chili powder and cilantro until well combined. Set aside.
2. In a large skillet over medium heat, cook the sausage until completely cooked and crumbled.
3. Add in the butter and allow it to melt. Sprinkle the flour over top and stir to mix well. Cook stirring constantly for 1 minute.
4. Slowly pour in the evaporated milk while stirring constantly. Continue to cook stirring constantly just until it starts to thicken.
5. Add in both cheese a handful at a time stirring well after each addition.
6. Stir in the chilies and diced tomatoes. If the queso is too thick add in a little bit more evaporated milk until desired consistency is reached.
7. Reduce the heat to low and keep the queso warm until needed, stirring occasionally.
8. In a large pot add 12 cups of water and bring to a boil. Stir in the vinegar and reduce the heat to a gentle simmer.
9. Crack 2 eggs into two individual small bowls. Lower the bowl as close to the water as possible and gently pour the egg into the water all at once. Repeat with second egg and bowl.
10. Cook for 3 minutes and using a slotted spoon transfer the egg to a paper towel lined plate to drain.
11. Continue poaching the eggs two at a time until all the eggs are done.
12. Toast the English muffins and spread each half with about 1 tablespoon compound butter.
13. Place a poached egg on each half of English muffin and pour warm queso over top.

Enjoy!!!

Notes:
If you have extra queso leftover, you can serve it with tortilla chips.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 545
Total Fat		41.4g
Saturated Fat		24.4g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		3.4g
Trans Fat		0g
Cholesterol		327.5mg
Sodium		804.4mg
Potassium		45mg
Total Carbohydrates		20.6g
Dietary Fiber		0.7g
Sugars		1.7g
Protein		26.6g
Vitamin A 33.6% Vitamin C 13.5%
Calcium 49.9% Iron 11.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Lauren's Latest.