Huevos Benedictaz

Name: Huevos Benedictaz
Ingredients: 6 English Muffins; 6 Poached Eggs; Chorizo Sausage (enough to make 6- 3in wide 1/4in thick patties); 1/3 cup Salsa; 1/4 cup Sour Cream; 1/2 cup Shredded Cheese (I prefer a Mexican blend like Monterey Jack/Cheddar/Asadero); Dash of Mexican Chili Powder; 1 TSP Unsalted Butter; 1 TSP chopped Cilantro

9 ingredients

1 steps

Ingredients

6 English Muffins
6 Poached Eggs
Chorizo Sausage (enough to make 6- 3in wide 1/4in thick patties)
1/3 cup Salsa
1/4 cup Sour Cream
1/2 cup Shredded Cheese (I prefer a Mexican blend like Monterey Jack/Cheddar/Asadero)
Dash of Mexican Chili Powder
1 TSP Unsalted Butter
1 TSP chopped Cilantro

Directions

1

{"0":"Form the Chorizo Sausage patties (or cut 1\/4 inch thick slices) big enough to about cover an English Muffin. Pan fry or Oven Bake until nicely browned. I prefer a 425 deg oven for 12 minutes.","2":"Toast the English Muffins (they go well in the same oven as the sausage for about 8 minutes). Just before the Muffins are browned, place a small slice of butter and a sprinkle of the shredded cheese on each muffin to melt.","4":"Poach 6 eggs(I use a nonstick egg poacher in a saute pan of boiling water that almost covers the poacher- put a dash of apple cider vinegar in each poaching slot)","6":"Mix the Salsa, Sour Cream and Chili Powder in a small bowl.","8":"Remove the English Muffins when the cheese is melted and the edges are nicely toasted.","10":"Stack each muffin with the sausage, then a poached egg, cover with the salsa\/sour cream sauce.","12":"Sprinkle the remaining shredded cheese and a bit of the cilantro on the top and enjoy!"}