CHILE CON QUESO EGGS BENEDICT

This mexican eggs benedict is made with a chile con queso rather than hollandaise sauce! it is super tasty and ideal for breakfast (or breakfast for dinner)!

When you have eggs left over from not hard boiling and demise them for Easter because you’re a mom and forgot (ahem…) OR if you’re just sick of scrambled eggs, then i've a scrumptious breakfast or brunch choice for you that you’re going to like!

CHILE CON QUESO EGGS BENEDICT

Buddies, meet my new invention: Chile Con Queso Eggs Benedict. basically, a regular Eggs Benedict with a Mexican spin, thanks to some cumin and cilantro compound butter and homemade queso in place of hollandaise sauce.

YOU guys. It’s so creamy, cheesy and scrumptious! The queso laced with green chiles, tomatoes, and sausage smothered over the buttery English muffin and the runny poached egg will have you ever drooling right away. It’s a fancier, greater time-eating meal but don’t let that stop you from making this! It clearly is just a bunch of simple steps that take a little longer when put in order consecutively. I’ll stroll you thru it and turn you right into a believer.

CHILE CON QUESO EGGS BENEDICT

INGREDIENTS:
For the compound butter:

  • 8 tablespoons softened salted butter
  • 1 teaspoon ground cumin
  • 2 tablespoons cilantro chopped

For the queso:

  • 8 oz. breakfast sausage casings removed
  • 1 tablespoons salted butter
  • 1/2 yellow onion finely diced
  • 1 lb. Velveeta or American Cheese cubed
  • 4 oz. Monterey Jack Cheese shredded
  • 10 oz. mild diced tomatoes and green chiles drained
  • 4 oz. diced green chiles mild
  • 6 oz. evaporated milk
  • salt and pepper to taste
  • 8 large eggs
  • white vinegar for poaching
  • 4 Thomas English Muffins halved
  • Any desired toppings: avocado, pico, sour cream, cilantro, pepper, chives, cilantro, etc.

INSTRUCTIONS:

  1. In a small bowl, stir butter together with cumin and cilantro until well combined. Set aside.
  2. To make the queso, brown breakfast sausage in a large, deep skillet over medium heat as you break it apart.
  3. Add in butter if there isn't enough fat in the pan and saute onion with sausage until tender, about 5 minutes. Reduce heat to medium-low. Slowly melt in Velveeta. Once that is melted in and smooth, stir in Monterey jack cheese little by little, along with tomatoes and green chiles. Queso will be quite thick, so stir in the 6 oz of evaporated milk to thin slightly. Taste and adjust seasonings as needed with salt and pepper. Keep queso covered and warm, over low heat.
  4. Bring a large pot of water to boil, about 12 cups of water. Stir in about 2 tablespoons white vinegar. Reduce heat to gentle simmer. Crack eggs individually into small bowls and pour into hot water, cooking two at a time. Cook 3 minutes and then transfer eggs to paper towels to drain. Continue cooking until all eggs are poached.
  5. To assemble, toast English muffins and spread each half with 1 tablespoon prepared butter. Top each half with one poached egg. Pour over warm queso and top with any desired toppings. Serve immediately.

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