Okay, here’s something that is a little embarrassing to admit… I am not a super adventurous eater. I try to make myself try out new foods, because I am often very happy I did so, but my natural inclination is to eat what I already know I like.
I know, I know… I’m a food blogger! I should be all about trying new recipes and restaurants! I think that I’m always worried that I won’t like something and I will have wasted my money. Life is too short to eat bad food, right?
Anyway, when I see an eggs benedict dish on a brunch menu, it is usually what I order because I know I’ll probably like it. What’s funny is that I didn’t have eggs benedict at all until I was in my late 20s because I was afraid I wasn’t going to like it. Now, it is a go-to order for me!
I like to make it at home too, and to force myself to be adventurous, I try to add new ingredients here and there to make my eggs benedict a little special. I love, love, love this recipe for “fiesta” eggs benedict from Everyday Diabetes Meals by Laura Cipullo and Lisa Minkus. I was given a free review copy of this book to test out some recipes and post what I like.
I don’t like like these fiesta eggs benedict… I LOVE them!
I’m a huge wuss when it comes to spice, so I only used 1/2 of a jalapeño instead of the whole thing. I sliced the rest and sprinkled on top of Jeffrey’s eggs benedict because he loves lots of heat. I also left out the cilantro, which tastes like disgusting soap to me. But I added even more avocado slices because I can’t get enough avocado!
Here’s the printable recipe. Enjoy!
Spicy tex-mex style eggs benedict with peppers, onions, and avocado slices
- 1 tsp olive oil
- 1⁄2 cup thinly sliced onion
- 1⁄2 cup finely chopped bell pepper (any color)
- 2 whole wheat English muffins
- 1 can (41⁄2 oz/127 mL) mild green chiles, with juice
- 1⁄2 small jalapeño pepper, seeded and coarsely chopped
- 1 tbsp chopped fresh cilantro
- 1⁄4 tsp dried chives
- 1⁄4 tsp garlic powder
- 1⁄4 tsp onion powder
- 1⁄4 tsp dried dillweed
- 1⁄4 tsp freshly ground black pepper
- 1 tbsp plain 2% Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp freshly squeezed lemon juice
- 1 tbsp apple cider vinegar
- 4 large eggs
- 1⁄4 cup shredded pepper Jack cheese
- 1⁄2 avocado, sliced
- In a large skillet, heat oil over medium-high heat. Add onion and bell pepper; cook, stirring, for 2 minutes.
- Push vegetables to one side of skillet. Toast cut sides of two English muffin halves on other side of skillet for about 2 minutes, until evenly browned. Set aside. Repeat with second pair of English muffin halves. Reduce heat to medium-low and cover to keep warm.
- In food processor, combine green chiles, jalapeño, cilantro, chives, garlic powder, onion powder, dill, pepper, yogurt, mayonnaise and lemon juice; process until mixture reaches a smooth consistency.
- In a large saucepan, bring 4 inches (10 cm) of water and vinegar to a boil over high heat. Crack 1 egg into a small bowl, being careful not to break the yolk. Reduce heat to a gentle simmer. Use a spoon to create a gentle whirlpool in the boiling water and slowly tip the egg into the water.
- Repeat with each remaining egg. When all the eggs are in the water, poach for 3 minutes or until cooked as desired. Use a slotted spoon to transfer eggs to a plate.
- Arrange onion and bell pepper evenly on top of English muffin halves. Place a poached egg on top of each English muffin half. Sprinkle with cheese. Top with avocado slices and divide sauce evenly on top of each muffin half.
Always wear kitchen gloves when handling jalapeños and avoid touching your skin and eyes.
Courtesy of Everyday Diabetes Meals Cooking for One or Two by Laura Cipullo & Lisa Mikus © 2016
www.robertrose.ca Available where books are sold.
Image credit: Colin Erricson
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