Southern-Style Eggs Benedict

Southern-Style Eggs Benedict

Makes 8 servings

8 (5") corn tortillas
1/4 cup vegetable oil
8 large eggs, poached
Chipotle Hollandaise Sauce*
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
1 cup salsa
Garnish: chopped fresh cilantro

Chipotle Hollandaise Sauce*

Makes 1 1/4 cups

1/3 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup butter, melted and cooled
1 tablespoon minced fresh cilantro
4 teaspoons puréed chipotle peppers in adobo sauce
2 tablespoons fresh lime juice

Process egg substitute, salt, and pepper in a blender on high 1 minute.
Reduce to low speed; with blender running, pour melted butter through food
chute in a slow, steady stream. Add minced cilantro, puréed chipotle
peppers, and lime juice; process until smooth.

Note: Chipotle peppers in adobo sauce may be found in the international food
section of your supermarket or in Latin grocery stores.

Fry tortillas in hot oil in a medium skillet 1 to 2 minutes on each side or
until crisp. Top each tortilla with a poached egg, Chipotle Hollandaise
Sauce, shredded cheese, and salsa. Serve immediately. Garnish, if desired.

Southern Living, MARCH 2003