South of the Border Eggs Benedict
This extra-easy version of Eggs Benedict gets an extra kick of flavor from picante sauce and fresh cilantro. It's a great way to start your day.
Ingredients
1.5 cups Pace® Picante Sauce
0.5 teaspoon ground cumin
4 egg
6 ounces (3/4 of an 8-ounce package) cream cheese, cut into cubes
4 slices Canadian bacon
2 English muffin, split and toasted
1 tablespoon chopped fresh cilantro
0.5 teaspoon ground cumin
4 egg
6 ounces (3/4 of an 8-ounce package) cream cheese, cut into cubes
4 slices Canadian bacon
2 English muffin, split and toasted
1 tablespoon chopped fresh cilantro
Instructions
Heat the picante sauce and cumin in a 10-inch skillet over medium heat to a boil. Crack the eggs and add them to the skillet one at a time. Reduce the heat to low. Cook the eggs to desired doneness. Remove the eggs from the skillet with a slotted spoon and keep them warm.
Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.
Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.
Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.
Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.
Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.
Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.
South of the Border Eggs Benedict
This extra-easy version of Eggs Benedict gets an extra kick of flavor from picante sauce and fresh cilantro. It's a great way to start your day.
Directions
Print
Heat the picante sauce and cumin in a 10-inch skillet over medium heat to a boil. Crack the eggs and add them to the skillet one at a time. Reduce the heat to low. Cook the eggs to desired doneness. Remove the eggs from the skillet with a slotted spoon and keep them warm.
Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.
Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.
Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.
Ingredients
1.5 cups Pace® Picante Sauce
0.5 teaspoon ground cumin
4 egg
6 ounces (3/4 of an 8-ounce package) cream cheese, cut into cubes
4 slices Canadian bacon
2 English muffin, split and toasted
1 tablespoon chopped fresh cilantro
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