Chile Con Queso Eggs Benedict
User Reviews
5.0
15 reviews
Excellent
Chile Con Queso Eggs Benedict
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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)!
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Ingredients
for the compound butter-
- 8 tablespoons butter softened
- 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 cheese 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 de Gallo
- sour cream
- cilantro
- pepper
- chives
- cilantro etc.
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Instructions
- 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.
- Add in butter if there isn't enough fat in the pan and saute onion with sausage until tender, about 5 minutes. Reduce heat to medium-low. Slowly melt in Velveeta. Once that is melted in and smooth, stir in Monterey jack cheese little by little, along with tomatoes and green chiles. Queso will be quite thick, so stir in the 6 oz of evaporated milk to thin slightly. Taste and adjust seasonings as needed with salt and pepper. Keep queso covered and warm, over low heat.
- Bring a large pot of water to boil, about 12 cups of water. Stir in about 2 tablespoons white vinegar. Reduce heat to gentle simmer. Crack eggs individually into small bowls and pour into hot water, cooking two at a time. Cook 3 minutes and then transfer eggs to paper towels to drain. Continue cooking until all eggs are poached.
- To assemble, toast English muffins and spread each half with 1 tablespoon prepared butter. Top each half with one poached egg. Pour over warm queso and top with any desired toppings. Serve immediately.
Notes
- If you notice the queso is starting to break, increase the heat slightly. Warm queso is smoother and runnier than cold queso! Also, feel free to splash in a little extra evaporated milk as needed, especially if you notice its getting increasingly thicker.
Nutrition Information
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Calories
877kcal
(44%)
Carbohydrates
40g
(13%)
Protein
45g
(90%)
Fat
59g
(91%)
Saturated Fat
31g
(155%)
Cholesterol
416mg
(139%)
Sodium
2385mg
(99%)
Potassium
876mg
(25%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
2295IU
(46%)
Vitamin C
9.2mg
(10%)
Calcium
882mg
(88%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 877 kcal
% Daily Value*
| Calories | 877kcal | 44% |
| Carbohydrates | 40g | 13% |
| Protein | 45g | 90% |
| Fat | 59g | 91% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 416mg | 139% |
| Sodium | 2385mg | 99% |
| Potassium | 876mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 2295IU | 46% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 882mg | 88% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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