SOUTHWESTERN EGGS BENEDICT
1 pound bulk chorizo or any breakfast sausage
1 large red bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 jalapeno pepper, minced
1 tablespoon olive oil
4 English muffins, split & toasted
8 slices tomato
8 eggs, poached
PEPPER-JACK HOLLANDAISE SAUCE:
4 egg yolks
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 cup butter, melted
1/2 cup shredded pepper-jack cheese
Shape sausage into 8 patties and pan-fry in a large skillet until
cooked through and well browned, 3-5 minutes per side; remove
and keep warm. In same skillet, sauté the pepper, onion, and jalapeno
in the olive oil until softened, about 5 minutes. To make hollandaise,
in a blender, combine the egg yolks, salt and lemon juice. With blender
running, gradually add butter until well combined. Transfer to a small
saucepan and stir in the cheese until melted.
Place one sausage patty on each muffin half. Top with pepper
mixture, a tomato slice and a poached egg. Top with about 2 tablespoons
hollandaise each.
Makes 4-6 servings.
Mom-Mom notes: We used both Chorizo
and Bulk Linguica, it was delicious
either way. You have to serve the sauce pretty quickly or in gets too thick,
although it is still good that way.
