Southwestern Eggs Benedict

Ingredients

  • 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

Cooking Instructions

  1. In a large sauté pan, heat the oil. Add the sausages and cook until browned. Set aside and keep warm.
  2. Stir together the flour, cornmeal, sugar, baking powder and salt. Stir in the milk and two eggs. Let sit 15 minutes.
  3. 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.
  4. Transfer to a warm platter and keep warm while cooking the remaining cakes. Add a little butter to the pan before cooking each batch.
  5. 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.
  6. 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.
  7. Divide pancakes among plates. Sprinkle sausage on the plates. Top each pancake with 2 eggs. Top with salsa, cilantro, green onions and cheese.