Southwest Eggs Benedict

1
Dave Smith

By
@DaveSSmith1

Cooks' tip: Chorizo is a spicy pork sausage used in Mexican and Spanish cooking. Mexican chorizo is made from ground fresh pork and spices. It's sold in links or bulk by the pound. If unavailable, substitute another highly seasoned sausage

Rating:

★★★★★ 1 vote

Comments:
Serves:
6

Ingredients

  • 12 oz
    chorizo sausage
  • 15 oz
    black beans, canned
  • 1 c
    all purpose flour
  • 2/3 c
    cornmeal
  • 3 Tbsp
    confectioners' sugar
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1 1/4 c
    whole milk
  • 1/3 c
    vegetable oil
  • 13
    eggs
  • 3 Tbsp
    white wine vinegar
  • HOLLANDAISE SAUCE:

  • 3
    egg yolks
  • 1 Tbsp
    lime juice
  • 1/4 tsp
    chipotle chile powder, to taste
  • 1/4 tsp
    salt
  • TOPPING

  • 6 oz
    black olives
  • 1/2 c
    cilantro, fresh

How to Make Southwest Eggs Benedict

Step-by-Step

  1. 1 Heat large skillet over medium-high heat until hot. Add sausage; cook 8 to 10 minutes or until thoroughly cooked and no longer pink in center, stirring frequently. Remove excess drippings if necessary. Stir in black beans, cook over medium heat 2 to 3 minutes or until hot. (Filling can be made 1 day ahead, cover and refrigerate. Heat in microwave until hot.)
  2. 2 Whisk flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt in large bowl. Whisk in 1 cup of the milk, 1/3 cup of the oil and 1 egg just until blended, adding additional milk if batter is thick.
  3. 3 Lightly brush nonstick griddle or large nonstick skillet with remaining 1 tablespoon oil; heat over medium-high heat until hot. (Or heat electric griddle to 375°F.) Ladle scant 1/4 cup batter per pancake onto griddle; cook 1 to 2 minutes or until bubbles form and pop. Carefully turn pancakes, cook 1 to 2 minutes or until bottom is golden brown (Keep pancakes warm in a 250°F. oven.) (Pancakes can be made 1 day ahead, cover and refrigerate. Heat in single layer on baking sheet in 350°F. oven 5 minutes or until warm.)
  4. 4 Fill large skillet with 2-inches water; bring to a boil over high heat. Add vinegar; reduce heat to medium. Meanwhile, crack 12 eggs into small cups; slide eggs from cups into water, in batches if necessary. Cook 3 minutes or until whites are set and yolks are to desired doneness Using slotted spoon, remove eggs and drain on paper towels. (Eggs can be made 1 day ahead; cover and refrigerate in bowl of cold water To heat, briefly dip eggs in pot of simmering water until warm.)
  5. 5 Place all hollandaise ingredients in blender except butter; blend until combined. Microwave butter in medium microwave-safe glass measuring cup 40 to 60 seconds or until butter is melted and bubbling. With blender running, very slowly pour in hot butter through center opening in blender lid. Cover sauce to keep warm. 6 Arrange pancakes on serving plates, spread with chorizo mixture. Top each with poached egg. Spoon hollandaise over eggs; sprinkle with toppings.

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