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Southwest Eggs Benedict with Homemade Spicy Hollandaise
Experience a breakfast revolution with this Southwest Eggs Benedict! A bold twist on the classic, this dish features perfectly poached eggs perched on a creamy bed of cornmeal, enriched by zesty refried black beans. Topped with a fiery homemade hollandaise sauce and a sprinkle of melted Mexican cheese, this dish is a fiesta for your taste buds. Perfect for brunch gatherings or a cozy breakfast at home, it's a delightful celebration of Southwest flavors that marries American and Mexican culinary traditions. A delicious nod to comfort food, each bite tells a story of innovation and flavor!
Ingredients
- Eggs
- 4 large
- Cornmeal
- 1 cup
- Water
- 4 cups (for cornmeal)
- Unsalted butter
- 4 tablespoons, divided
- Egg yolks
- 3 large
- Lemon juice
- 1 tablespoon
- Cayenne pepper
- 1/4 teaspoon
- Hot sauce
- to taste
- Refried black beans
- 1 cup, warmed
- Mexican cheese
- 1/2 cup, shredded
- White vinegar
- 1 tablespoon (for poaching eggs)
- Salt
- to taste
Instructions
- To make the spicy hollandaise sauce, combine the egg yolks, lemon juice, and cayenne pepper in a blender. Blend until smooth.
- With the blender running, gradually drizzle in the melted butter until the sauce thickens. Adjust seasoning with hot sauce to taste, then set aside.
- In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, then reduce the heat to low. Cook, stirring often, until thickened and tender, about 15 minutes. Stir in 2 tablespoons of butter until well combined.
- While the cornmeal is cooking, heat the refried black beans in a small saucepan over medium heat, stirring occasionally to prevent sticking.
- For medium runny poached eggs, fill a separate pan with enough water to cover the eggs and add vinegar and salt. Bring to a gentle simmer.
- Crack each egg into a separate small bowl. Create a whirlpool in the simmering water and gently slide each egg into the center. Cook for about 4 minutes for a perfect runny yolk, then use a slotted spoon to remove the eggs.
- To serve, divide the cornmeal mixture onto plates, top each with a poached egg, and drizzle generously with the spicy hollandaise sauce. Serve alongside warm refried beans topped with shredded Mexican cheese.
- Enjoy your Southwest Eggs Benedict hot for a satisfying and flavorful breakfast!
Tips
- For an extra kick, consider adding diced jalapeños to the refried beans.
- You can substitute the cornmeal with polenta for a different texture.
- Feel free to experiment with different types of cheese, such as queso fresco or pepper jack.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 20 minutes Cook Time: 30 minutes Calories: 420 Fat: 28g Carbs: 30g Protein: 21g Sodium: 450mg Sugar: 2g
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