Southwestern Eggs Benedict
- 1 tablespoon olive oil
- 4 Aidells Habanero and Green Chile Sausage, diced
- 1 cup all purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 14 eggs
- 2 tablespoons unsalted butter, cut into 4 pieces
- 2 cups fresh salsa
- 3 tablespoons finely chopped fresh cilantro
- 1 bunch green onions, finely chopped
- 4 ounces cheddar cheese, grated
- In a large sauté pan, heat the oil. Add the sausages and cook until browned. Set aside and keep warm.
- Stir together the flour, cornmeal, sugar, baking powder and salt. Stir in the milk and two eggs. Let sit 15 minutes.
- In a large non-stick skillet or flat griddle over medium-high heat, melt a piece of butter. When the butter is melted and bubbling, spoon 4 tablespoons batter into the pan for each cake. Be careful not to crowd the pan. Cook about 2 minutes on each side, or until lightly browned.
- Transfer to a warm platter and keep warm while cooking the remaining cakes. Add a little butter to the pan before cooking each batch.
- Meanwhile, bring large sauté pan of salted water to simmer. Working with one egg at a time, break an egg into a small bowl and tip the bowl into the pan sliding the egg into the water. Repeat with 3-4 more eggs, being careful not to crowd the pan.
- Simmer until eggs are soft-poached, about 3 minutes. Remove from water with a slotted spoon and transfer to paper towels to drain. Continue until all of the eggs are poached.
- Divide pancakes among plates. Sprinkle sausage on the plates. Top each pancake with 2 eggs. Top with salsa, cilantro, green onions and cheese.