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Our Tasty Tex-Mex Eggs Benedict pops with zesty ingredients and hollandaise sauce mix seasoned with chili powder. Sure to be an instant hit, this savoury Eggs Bennie is served on POM® Plain English Muffins for a meal that's quick, easy and filled with flavour. Serves six.

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Ingredients


  • 6 POM® English Muffins (White), split and toasted
  • 1 pkg (56 g) Hollandaise Dry Sauce Mix
  • 6 tsp (24 mL) of butter
  • 1 tsp (5 mL) chili powder
  • 12 eggs
  • 2 avocados, halved, pitted, peeled and sliced
  • 3/4 cup (175 mL) salsa
  • 1/4 cup (60 mL) finely chopped fresh cilantro

Directions


1. Prepare hollandaise according to package directions, adding butter as required. Stir in chili powder.
2. Fill a saucepan with enough water to come 3 inches (8 cm) up side of pan; stir in 2 tbsp (30 mL) white vinegar and bring to simmer over medium heat.
3. Poach the eggs; stir the water vigorously to create a vortex. Break 1 egg (cold) into a small dish or saucer. Holding dish just above simmering water, slip egg into water. Repeat with remaining eggs. Reduce heat to medium-low. Cook eggs, in barely simmering water, for 3 to 4 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; place on a paper towel-lined plate to drain.
4. Spread 1/2 tsp (2 mL) butter over each toasted English muffin half.
5. Top each muffin half with a few avocado slices, a dollop of salsa and poached egg. Spoon chili hollandaise over top. Garnish with cilantro.

Tips: Sprinkle crumbled feta cheese over top before serving if desired.





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