I love savory breakfasts. Don’t get me wrong – I can appreciate a good scone or muffin, but give me a hearty breakfast anytime. And I especially like Eggs Benedict. This recipe is a little lighter so I don’t have to feel bad eating it. Now if I can just get someone, other than myself, to make it on Sunday.
Happy Mother’s Day!
Eggs Benedict with Pepper Jack and Roasted Salsa
6 whole canned tomatoes, drained
1/2 each: yellow bell pepper and poblano pepper, seeded
1 clove garlic, smashed
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro, plus extra for garnish
4 split English muffins
3/4 cup grated pepper Jack cheese
4 slices Canadian bacon
2 teaspoons olive oil
4 large eggs
Salt and black pepper
Adjust oven rack to highest position and turn broiler on high. Place tomatoes, bell pepper, poblano, and garlic on a small foil-lined baking sheet. Broil, turning once, until peppers and garlic are spotty brown, 10 to 15 minutes. Transfer to a food processor, add lime juice, cilantro, and a sprinkling of salt and pepper to taste; puree until smooth.
Remove foil and place English muffin halves on baking sheet. Broil until lightly toasted, sprinkle a portion of cheese on each half, and continue to broil until melted. Turn off the broiler and leave in the oven to keep warm.
Meanwhile, brown Canadian bacon in a large nonstick skillet over medium-high heat. Remove bacon and place it on top of English muffin halves. Add olive oil to the pan and heat until shimmering. Crack the eggs into the skillet, sprinkle with salt and pepper, and cook as desired.
To serve, place two English muffin halves on a plate, place an egg on one half of the English muffin, spoon salsa over both halves, and sprinkle with cilantro.