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South of the Border Eggs Benedict

South of the Border Eggs Benedict
This image courtesy of campbellskitchen.com

Wondering what to eat for breakfast? Spice things up with this South of the Border Eggs Benedict recipe. With an extra kick of flavor from picante sauce, this dish is guaranteed to please your family in the mornings. In no time at all, you can create a satisfying breakfast that is sure to keep you full until lunch. The creamy sauce contrasts wonderfully with the crunchy texture of the toasted English muffin. Take your eggs from plain to pizzazz with this perfect breakfast recipe.

Notes


Tip:  It's best to use fresh eggs when preparing poached eggs. They are less likely to break in the skillet.



 



Find more recipes at Campbell's profile page.



 



 

Serves4

Preparation Time10 min

Cooking Time25 min

Ingredients

  • 1 1/2 cup Pace® Picante Sauce
  • 1 1/2 teaspoon ground cumin
  • 2 packages (3 ounces each) cream cheese, cut into cubes
  • 4 slices Canadian bacon
  • 2 English muffins, split and toasted
  • 2 fresh cilantro leaves, chopped

Instructions

  1. Heat the picante sauce and cumin in a 10-inch skillet over medium heat to a boil. Crack the eggs and add them to the skillet one at a time. Reduce the heat to low. Cook the eggs to desired doneness. Remove the eggs from the skillet with a slotted spoon and keep them warm.

  2. Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.

  3. Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.

  4. Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.

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