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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



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


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)



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

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

Tip #2

- 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 #3

- To poach eggs, see Anyday Poached Eggs recipe.

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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