Chile Con Queso Eggs Benedict
User Reviews
5
Chile Con Queso Eggs Benedict
Description
This recipe starts by mixing softened butter with ground cumin and chopped cilantro to make a compound butter, which imparts a fragrant, earthy flavor. Meanwhile, breakfast sausage is browned and cooked with finely diced onion. Velveeta and shredded Monterey Jack cheeses are melted slowly into the sausage mixture along with diced mild green chiles and tomatoes, creating a thick queso sauce. Evaporated milk thins the sauce to a creamy consistency.
Eggs are poached in simmering water mixed with white vinegar, a method that yields tender whites and runny yolks. English muffins are toasted until golden and halved, serving as the base. The compound butter can be spread on muffins before assembly for additional flavor. The dish is finished with queso ladled over the muffins and topped with poached eggs, along with optional garnishes such as avocado, Pico de Gallo, sour cream, and fresh herbs for freshness and balance.
The queso sauce provides a savory, creamy, and mildly spicy layer that complements the tender eggs and toasted muffins. Adjusting evaporated milk controls sauce thickness, and keeping it warm prevents breaking. The cumin and cilantro in the butter add complexity and freshness to the dish.
Increasing heat slightly when the queso sauce starts to break can help restore smoothness. Adding more evaporated milk can adjust thickness if the sauce becomes too thick while holding it warm preserves texture and flavor.
Ingredients
for the compound butter-
- 8 tablespoons butter softened
- 1 teaspoon cumin ground
- 2 tablespoons cilantro chopped
for the queso-
- 8 oz. breakfast sausage casings removed
- 1 tablespoons butter salted
- 1/2 yellow onion finely diced
- 1 lb. Velveeta cheese or American Cheese, cubed
- 4 oz. Monterey jack cheese shredded
- 10 oz. tomato drained, mild, diced
- 10 oz. green chiles drained, mild, diced
- 4 oz. diced green chiles mild
- 6 oz. evaporated milk
- salt to taste
- black pepper to taste
- 8 large egg
- white vinegar for poaching
- 4 English muffins halved, Thomas brand
Any desired toppings:
- avocado
- Pico de Gallo
- sour cream
- cilantro
- black pepper
- chives
- cilantro etc.
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 the queso starts to separate, raise the heat slightly to smooth it out.
- Warm queso is smoother and thinner than refrigerated queso; add evaporated milk if it thickens too much.
- Keep queso covered and warm over low heat until serving to maintain its texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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