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Southwestern Eggs Benedict | Taste and Tipple

Southwestern Eggs Benedict

Course Breakfast
Cuisine American
Keyword Southwestern Eggs Benedict
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Yvonne Langen

Ingredients

Southwestern Eggs Benedict

  • 4 cheesy sweet potato cornmeal biscuits, recipe follows
  • 2 avocados, peeled and thinly sliced
  • 8 slices bacon, cooked
  • 8 eggs
  • 1 tbsp white vinegar
  • ¾ cup chipotle hollandaise sauce, recipe follows
  • 2 tbsp cilantro, finely chopped

Cheesy Sweet Potato Cornmeal Biscuits

  • Butter or nonstick spray for greasing
  • 2 eggs
  • ¾ cup sour cream
  • ½ cup grated sweet potato about 1 small
  • ¼ cup vegetable oil
  • ¾ cup flour
  • ½ cup yellow cornmeal
  • ¼ cup sugar
  • 2 tsp baking powder
  • 2 tsp mustard powder
  • 1 tsp salt
  • ¼ cup chopped cilantro leaves
  • 1 cup grated cheddar cheese

Chipotle Hollandaise Sauce

  • 4 egg yolks
  • tbsp lemon juice
  • ½ cup unsalted butter (1 stick), melted
  • pinch cayenne pepper
  • pinch salt
  • 2 chipotle peppers in adobo sauce, minced

Instructions

Cheesy Sweet Potato Cornmeal Biscuits

  1. Preheat oven to 425°F. Grease small muffin pans with butter or nonstick spray.

  2. Combine eggs, sour cream, sweet potato and oil in a bowl.
  3. Combine flour, cornmeal, sugar, baking powder, mustard powder and salt in a separate bowl. Mix the dry ingredients into the wet ingredients. Stir in the cilantro and cheese until just combined.
  4. Fill muffin cups two-thirds full with mixture, about a scant ¼ cup. Place muffin pans on a baking sheet.

  5. Bake 17 to 20 minutes or until a toothpick comes out clean. Remove from muffin pans and serve warm.

Chipotle Hollandaise Sauce

  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne, minced chipotle peppers in adobo sauce, and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Southwestern Eggs Benedict

  1. Fill a 10-inch nonstick skillet half full of water. Add 1 tbsp white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into a shallow bowl/ramekin. Stir boiling water with a wooden spoon to create a vortex and gently slip 1 egg into the water. Repeat with remaining eggs. By stirring the water, the egg white will wrap around the yolk to keep your poached eggs nice and tight. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, onto a plate lined with paper towel, allowing the egg to drain .

  2. On each plate, slice a cheesy sweet potato cornmeal biscuit in half and place  cut side up. Top each half with sliced avocado and strips of bacon. Place poached egg on top of bacon and then spoon over chipotle hollandaise. Sprinkle with finely chopped cilantro. Serve immediately. 

Recipe Notes

Recipe for Cheesy Sweet Potato Cornmeal Biscuits from: Waverman, Lucy. "Sweet Potato Cornmeal Biscuits." Food & Drink. Summer 2018.