Southwestern Eggs Benedict Recipe

Elevate your brunch with a Southwestern twist on the classic Eggs Benedict, featuring Goldwater’s Rio Verde Tomatillo and Sedona Red Salsa. This flavorful dish is sure to impress your guests with its unique combination of ingredients.

Ingredients:

• 8 eggs (poached)
• 1 package or jar of Hollandaise sauce
• Canadian bacon (variations: ham, smoked turkey)
• 4 English muffins (toasted)
• 1 jar of Goldwater’s Rio Verde Tomatillo
• 1 jar of Goldwater’s Sedona Red Salsa

Instructions:

• Poach the Eggs:
• Poach eggs in boiling water until the whites are set and the yolks are slightly runny.
• Prepare Hollandaise Sauce:
• Make the Hollandaise sauce in a small saucepan according to package or jar instructions.
• Toast the English Muffins:
• Split and toast the English muffins until golden brown.
• Bake the Canadian Bacon:
• Lightly bake the Canadian bacon in the oven at 250°F until warmed through.
• Assemble the Benedicts:
• Place a slice of Canadian bacon on each toasted English muffin half.
• Top each with a poached egg.
• Drizzle lightly with Hollandaise sauce.
• Add a spoonful of Goldwater’s Rio Verde Tomatillo to one half and a spoonful of Goldwater’s Sedona Red Salsa to the other.

Serving Suggestions:

Serve with sides like country potatoes, refried beans, or any other favorite breakfast dishes.

Serves:

4

Enjoy this Southwestern Eggs Benedict and delight your guests with the vibrant flavors of Goldwater’s salsas!