Tucson Eggs Benedict
For this delicious dish, Diane Halferty, of Tucson, Arizona received an Honorable Mention in the 1996 National Sausage Month Award-Winning Recipes contest.
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 jalapeño 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
- For Cilantro Cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
- 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.
- 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.
- 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.
- 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.
- 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.