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Huevos Rancheros Eggs Benedict

Huevos Rancheros Eggs Benedict

Flavors of the southwest combine to create a restaurant-worthy brunch recipe that will be sure to impress your guests!


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40 min
Prep Time
55 min
Total Time
12
servings

Ingredients

Cornbread

1 2/3 cups all-purpose flour

2/3 cup yellow cornmeal

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup Land O Lakes® Butter, melted, cooled

1 large Land O Lakes® Egg

Topping

1 cup Roasted Tomato Salsa

2 (15-ounce) cans black beans, rinsed, drained, slightly mashed

Southwest Hollandaise Sauce

3/4 cup Land O Lakes® Butter

1/4 cup water

3 large Land O Lakes® Eggs (yolks only)

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

 

Arugula

12 large Land O Lakes® Eggs, poached

How to make

  1. STEP 1

    Heat oven to 400ºF. Spray 15x10x1-inch baking pan with no-stick cooking spray. Set aside.

  2. STEP 2

    Combine flour, cornmeal, sugar, baking powder and salt in bowl. Set aside.

  3. STEP 3

    Whisk milk, 1/2 cup butter and 1 egg together in another bowl. Add egg mixture to flour mixture; stir just until combined. Spread into prepared pan. Bake 15 minutes or until light golden brown and toothpick inserted into center comes out clean. Cut into 12 rounds using 3-inch round cookie cutter.

  4. STEP 4

    Combine roasted tomato salsa and mashed black beans in bowl. Set aside.

  5. STEP 5

    Place 3/4 cup butter in bowl; microwave 30-40 seconds or until melted. Set aside.

  6. STEP 6

    Whisk water, egg yolks, chili powder, ground cumin, garlic salt and ground red pepper together in 1-quart saucepan until well mixed. Cook over low heat, whisking constantly, 12-15 minutes or until mixture is thickened. Remove from heat; very slowly whisk in butter.

  7. STEP 7

    Top 1 cornbread round with small handful arugula, 1/4 cup bean mixture, 1 poached egg, and 1 tablespoon hollandaise sauce.

Tip #1

- The cornbread and bean mixture can be made up to one day before serving. Hollandaise sauce should be prepared just before serving as reheating can cause it to separate.

Tip #2

- To poach eggs, see Anyday Poached Eggs recipe.

Tip #3

FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.

Nutrition (1 serving)

450 Calories
27 Fat (g)
300 Cholesterol (mg)
920 Sodium (mg)
40 Carbohydrates (g)
5 Dietary Fiber
14 Protein (g)
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