Chile Con Queso Eggs Benedict

This Mexican Eggs Benedict is made with a Chile con Queso instead of Hollandaise sauce! It's super tasty and perfect for breakfast (or breakfast for dinner)!

for the compound butter-

8 tablespoons softened salted butter
1 teaspoon ground cumin
2 tablespoons cilantro chopped
for the queso-
8 oz. breakfast sausage casings removed
1 tablespoons salted butter
1/2 yellow onion finely diced
1 lb. Velveeta or American Cheese cubed
4 oz. Monterey Jack Cheese shredded
10 oz. mild diced tomatoes and green chiles drained
4 oz. diced green chiles mild
6 oz. evaporated milk
salt and pepper to taste
8 large eggs
white vinegar for poaching
4 Thomas English Muffins halved
Any desired toppings: avocado, pico, sour cream, cilantro, pepper, chives, cilantro, etc.

In a small bowl, stir butter together with cumin and cilantro until well combined. Set aside.
To make the queso, brown breakfast sausage in a large, deep skillet over medium heat as you break it apart.
Full instructions recipe visit: 

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