Diane Halferty, of Tucson, Arizona received an Honorable Mention in the 1996 National Sausage Month Award-Winning Recipes contest.

Tucson Eggs Benedict

Cilantro Cream:

1/4 cup plus two tablespoons low calorie or regular sour cream
3 tablespoons whipping cream
2 tablespoons fresh cilantro salsa

Fresh Cilantro Salsa:

2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste

Sausage and Eggs:
1 1/2 pounds bulk hot Italian sausage
4 cloves garlic, peeled and minced
2 tablespoons fresh chives or 2 teaspoons dried chives
1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried)
2 tablespoons olive oil
1/4 cup white wine vinegar
8 large eggs
4 corn tortillas, warmed

1. For Cilantro Cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
2. For Fresh Cilantro Salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.
3. For Sausage and Eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.
4. Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
5. Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
6. Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.

Makes 4 servings.

Tip: This recipe also tastes good with spicy pork sausage.

Recipe provided courtesy of National Hot Dog And Sausage Council.