Southwestern Benedict Recipe

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Ingredients:

Serving

5 medium red potatoes, skin on, medium dice
3 tbsp olive oil
3 tbsp natural all-purpose seasoning
2 medium green peppers, medium dice
salt
1 lb mexican chorizo or a soft, spicy italian sausage
1 tsp white vinegar
8 eggs
4 english muffins, cut in 1/2 and toasted
8 tomato slices
1/2 lb of unsalted butter
3 egg yolks
1/4 tsp cayenne pepper
1/4 tsp chili powder
lemon juice
salt
1/4 tsp freshly ground black pepper
1/3 cup of warm water

Directions:

Preheat the oven to 350 degrees F.
Make sure all ingredients are at room temperature before you start. In a large bowl place the potatoes, olive oil, all-purpose seasoning and green pepper. Mix well until all ingredients are combined, then add salt, to taste. Transfer the potatoes to a baking pan and place in the preheated oven for about 20 minutes or until potatoes are soft. Set aside.
While the potatoes are in the oven, heat a large skillet over medium-high heat. Add the Mexican chorizo and saute until it separates and has a crumbled consistency, about 8 minutes. Then set aside.
For the spicy hollandaise sauce:
Set an stainless steel bowl over a pot with barely simmering water. The bowl should fit the pot but barely touching the water. Place the butter into the bowl and whisk until it is melted. Add the egg yolks, 1 at a time, and whisk until each is incorporated. Add the cayenne powder, chili powder, lemon juice and salt and pepper, to taste. Add a few drops of water to adjust the consistency and then set the sauce aside, off the heat.
To poach the eggs, in the same saucepot with the simmering water, add a teaspoon of white vinegar. Break the eggs very carefully and place 1 by 1 inside the water for about 50 seconds to 1 minute.
When your eggs are poached, you are ready to serve. Place 2 halves of the English muffins on a plate and then layer on top the following ingredients; chorizo, roasted potatoes, sliced tomato and poached eggs. Top each egg with the hollandaise sauce and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1502.35 Kcal (6290 kJ)
Calories from fat	1014.71 Kcal
		% Daily Value*
Total Fat	112.75g	173%
Cholesterol	671.77mg	224%
Sodium	1836.73mg	77%
Potassium	1416.85mg	30%
Total Carbs	72.76g	24%
Sugars	15.2g	61%
Dietary Fiber	10.29g	41%
Protein	51.85g	104%
Vitamin C	79.8mg	133%
Vitamin A	2.5mg	82%
Iron	8.2mg	46%
Calcium	257.4mg	26%

Amount Per 100 g
Calories	219.99 Kcal (921 kJ)
Calories from fat	148.59 Kcal
		% Daily Value*
Total Fat	16.51g	173%
Cholesterol	98.37mg	224%
Sodium	268.96mg	77%
Potassium	207.47mg	30%
Total Carbs	10.66g	24%
Sugars	2.23g	61%
Dietary Fiber	1.51g	41%
Protein	7.59g	104%
Vitamin C	11.7mg	133%
Vitamin A	0.4mg	82%
Iron	1.2mg	46%
Calcium	37.7mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

38.6

Points
41

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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