Teresa's Recipes
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
- 4 large Eggs
- 1 cup Cornmeal
- 4 cups (for cornmeal) Water
- 4 tablespoons, divided Unsalted butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- 1/4 teaspoon Cayenne pepper
- to taste Hot sauce
- 1 cup, warmed Refried black beans
- 1/2 cup, shredded Mexican cheese
- 1 tablespoon (for poaching eggs) White vinegar
- to taste Salt
Dietary Notes
- 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
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.