Huevos Benedict
"I found this wonderful cookbook, Real New Mexico Chile. It has such unsual recipes in it and this was one I had to try. It is billed as the New Mexico version of Eggs Benedict. I made this using whole wheat pastry flour and blue cornmeal. However, it will work just as well with your choice of cornmeal and all-purpose flour. The eggs can be fried or use my Microwave Poached Eggs recipe #118761. Serve this with a fruit salad for a nice weekend brunch."
photo by PaulaG
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Biscuits
- 1 1⁄4 whole wheat flour or 1 1/4 all-purpose flour
- 1⁄2 cup cornmeal
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup shortening
- 1 cup nonfat plain yogurt
-
Sauce
- 1 tablespoon olive oil
- 6 ounces chorizo sausage, cumbled or 6 ounces pork sausage
- 2 tablespoons all-purpose flour
- 2 cups nonfat milk
- 1⁄4 cup nonfat dry milk powder
- 1⁄3 cup chopped roasted and peeled New Mexico green chili pepper
- 6 eggs, fried or 6 eggs, poached
directions
- Preheat oven to 450 degrees.
- In a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
- With a pastry cutter, mix in the shortening until crumbly.
- Gently stir in the yogurt just to moisten and form a soft dough.
- Spray a cookie sheet with non-stick cooking spray.
- Pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
- Bake biscuits in preheated oven for 15 minutes.
- In a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
- Return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
- Whisk in the milk and milk powder while continuing to stir.
- Cook until mixture is thick and consistency of cream gravy, about 5 minutes.
- Add the green chiles, stirring to mix.
- Season with salt and pepper to taste.
- Split biscuits and top with cooked egg, divide sauce evenly and serve.
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Reviews
-
Yummy! This is soooooooo good! I did the biscuits drop-style and they turned out perfect. It's very comforting and great for breakfast and dinner! Thank you so much, I'll be making this one again.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
