Saturday, March 15, 2008

Chipotle Eggs Benedict

Today's breakfast was another leftovers delight (as my weekend breakfasts often are). Using 1 ciabatta roll left over from krab melts, 1 chipotle veggie sausage left over from Taco Casserole, and some standards (eggs, butter, sriracha, lime juice), I whipped up a Mexican take on Eggs Benedict (the classic version of which is one of my fiance's favorite breakfast dishes).

Chipotle Eggs Benedict
6 eggs
1 ciabatta roll or baguette
1 chipotle veggie sausage
2 Tbspn butter
1 Tbspn lime juice
1 Tbspn Sriracha
Butter spray

Cut ciabatta roll into thin toast points. Spray lightly with butter flavored cooking spray and place on a baking sheet, and set aside. Slice sausage into thin pieces. Cook in a skillet on medium heat until heated through. In a double boiler, melt butter. Add two egg yolks and whisk constantly to create a smooth sauce. Add lime juice and Sriracha, and whisk in. Remove from heat and continue whisking until smooth. Poach remaining 4 eggs to desired doneness. While eggs are cooking, turn broiler on, and place baking sheet with toast points under the broiler for 1 minute, or until golden brown. To serve, place toast points on plate, cover with sausage, then eggs, then sauce.

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