Salsa Verde Eggs Benedict
9 ingredients
4 steps
Ingredients
- 2 teaspoons distilled white vinegar
- 2 English muffins, split and toasted
- 2 teaspoons butter
- 4 slices Canadian bacon
- 4 large eggs
- 4 slices cheddar cheese
- 1 cup fresh salsa verde
- 1/4 cup sliced black olives
- 2 tablespoons chopped green onion or cilantro leaves
Directions
-
1Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.
-
2Meanwhile, spread muffins with butter. Top each with a slice of bacon.
-
3Reduce heat under water to low. Crack eggs one at a time into a small bowl or ramekin and slip into water. Cook until whites are set but yolks are still runny, about 8 minutes. Using a slotted spoon, transfer eggs to muffins.
-
4Top each egg with a slice of cheese and the salsa, olives, and green onion.
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