So, I want to just throw this out there. I love breakfast. I love breakfast food. I would have it all day if I could (After 20 years of togetherness, I have given up the hope of Breakfast for Dinner nights, since that is just not Jeff’s thing). But my favorite breakfast item (other than coffee, of course) is Eggs Benedict. I like it traditional style, California Style, Denver style, whatever style. And on Saturday mornings, it is a favorite to make.
However, I never have the same ingredients. So, I get creative. I came up with this Tex-Mexified version of Eggs Benedict after a taco night. I had all these ingredients that I didn’t want to go to waste– fresh tomatoes, avocado and cilantro. Plus, I had some leftover refried beans from Rosa’s Cafe. If you have never experienced Rosa’s Cafe, I am sending you my apologies. It is seriously good fast-food Mexican! Fresh and fast entrees with amazingly good flour tortillas made right there in front of you. But I digress.
So, with hungry family awaiting breakfast, I threw together what my hubby lovingly calls, Mexican Benedict as it’s his very favorite rendition of my long list of Benedict alternatives. However, I decided for the purpose of SEO to throw in the Green Chile to the title.
To get started, I sliced up the Owen’s Regular Sausage into patties and browned them in my new Copper Pan!! WOW! So many of my friends have been raving about this pan and I found a deal on Living Social for $18. I couldn’t pass up the chance at that price to try it out. And so far, I see why people are raving about it. While that offer is over, you can purchase The Original Copper Pan on Amazon for $19.99. It’s totally worth it (and I was NOT paid to say that!)! It truly is non-stick.
I have a secret ingredient. I hate to share it because then it will become YOUR secret ingredient and then your food will taste better than mine. But, I’m in a good mood and all hyped up on coffee, so I’m going to share it with you. If you are in the North Texas area, you are lucky and can purchase this at one of your local grocery stores. Otherwise, you will have to buy this online. But Angelo’s Barbecue, a famed barbecue restaurant in Fort Worth, Texas, sells the most amazing all-purpose seasoning, Angelo’s Gourmet Seasoning. This stuff is the REAL DEAL, folks. I have literally cried when I was cooking and ran out and didn’t have any backup in the pantry. I used this lightly to season the sausage and eggs.
While the sausage browned, I got the sauce going. The green chile sauce is really what makes this benedict a flavor explosion. I had in my pantry a can of A La Orden Green Enchilada sauce and a can of Kroger Brand Diced Green Chiles. I threw those into a sauce pan and added some McCormick Taco Seasoning and cumin and chile powder.
So, for this particular rendition I didn’t have any rice on hand. Typically, I create patties from refried beans mixed with Spanish rice and colby jack cheese and pan fry to get little crispy sides with soft interior to use as my base for the benedict. I did have some Calidad corn tostadas (I used either Calidad or Guerrero)… so I went with that to make my base.
Using the Rosa’s refried beans and shredded colby jack cheese (Hello, Costco 2lbs for $4.99!!), I made a bean and cheese tostadas that I baked in the oven on 350 until the cheese was nice and melted.
While everything was getting nice and warm and toasty, I chopped up all my fresh items- diced up the tomatoes, avocados and cilantro.
As the sauce was simmering, the tostadas were in the oven getting all gooey and melty (is that even a word? It is now.) and the sausage patties were all browned, I started with the eggs. Now, I don’t know about you, but cooking eggs can be a pain. One kid likes scrambled, one likes over-medium and I hate to poach… so, I pulled out my handy dandy Pampered Chef egg stone.
If you don’t have one, stop reading this, find a Pampered Chef consultant, and get one NOW! I’ll wait for you. (Waiting. Impatiently.)
Is it ordered?
Great. I personally wet the stone with water and then add my eggs and seasoning before microwaving. I find that the water helps the eggs release from the stone after using it repeatedly for the different styles of eggs. My husband like his eggs over easy. I cook for 50 seconds. Jax and I are over-medium, so I cook for 55 sec. For Jett, I just scramble in another pan because I’m a sucker.
So, as each set of eggs comes out of the microwave (crazy! I know!) I plate the benedict. I place the eggs on the tostadas and give them a nice coating of green chile sauce. I then top with the crumbled sausage, tomato, avocado and cilantro. For a little more umph, I top it all with just a sprinkle of more shredded cheese. (You could put the cheese on top of the hot items for it to melt a little more easily.)
If you are so inclined, you could try to make this the way I do with the rice/bean/cheese patties. And you could swap out the Owen’s sausage for turkey sausage or even chorizo. Heck, you could even switch it to red enchilada sauce instead of green if red floats your boat. You could actually poach the eggs, scramble them or cook them in a pan on the stove. That’s the beauty of cooking free-style. It’s all ultimately up to you.
Tales of a Thirsty Cat: Mexican Green Chile Benedict
8 Corn Tostada Shells
1-2 Cups Shredded Colby Jack Cheese
1 cup refried beans (from a can or take-out)
1 package of breakfast sausage or chorizo
1 8oz can green enchilada sauce
1 40z can diced green chiles
2 tsp cumin
2 tsp chile powder
2 tsp taco seasoning
Angelo’s Gourmet Seasoning to taste
1 tomato, diced or sliced
1 avocado, diced or sliced
(Spice it up with Jalepenos if you so desire to live a little more caliente!)
Set oven to 350 or broil, depends on how hungry you are or how good your oven is.
Spread refried beans onto corn tostada and sprinkle with cheese. Place in oven until melted.
Brown breakfast sausage (you can either do patties or crumbles).
Make eggs to your liking (season with salt and pepper OR Angelo’s Gourmet Seasoning)
In saucepan, mix enchilada sauce and green chiles together with taco seasoning, chile powder and cumin. Bring to a nice simmer.
Dice or slice up tomato and avocado to garnish.
Chop up cilantro and add as garnish.
Plate first the tostada, top with cooked eggs. Add green chile sauce. Top with crumbled cooked sausage. Garnish with tomatoes, avocado and cilantro (and maybe some more cheese.)