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Benedict Mexican Eggs
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Description
When you are craving Benedict eggs and live in a place where they don’t sell English muffins anywhere, you have to improvise. I use crispy tortillas to substitute for the muffin, and it brings a whole different level of taste and texture to the yummy poached egg. Just add ham and the oh so wonderfull blender hollandaise sauce that Pioneer Woman was so very kind to share.
Ingredients
- 2 whole Corn Tortillas
- 2 slices Ham (Canadian Bacon Is Best, But Sometimes I Can't Find It And Use Ham Instead)
- 2 whole Eggs
- A Whole Lot Of PW's Blender Hollandaise
- 2 Tablespoons Oil
Preparation
Heat some oil in a small pan. Place one tortilla at a time, and slightly fry it, then place on a paper towel to remove excess oil.
Then place your tortillas on a plate and place the Canadian Bacon or Ham on top.
Now for the poached eggs. I usually use a deep pan filling it with water to about half, add some vinegar and let it simmer. Make sure to watch it carefully so it doesn’t break into a boil. Then add the eggs one by one, keeping the egg together with a wooden spoon. Cover the pan for a few minutes to help it cook. Once the egg is done, remove it from the water, drain excess water and place on top of the Ham in the tortilla.
Cover with as much PW’s blender hollandaise as your heart desires. See Ree’s recipe box – the title is Blender Hollandaise Sauce. And enjoy!!!!!
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