Kat's Sausage Eggs Benedict
Cilantro Cream:
1/4 cup plus two Tbsp. low calorie or regular sour cream
3 Tbsp. whipping cream
2 Tbsp. fresh cilantro Salsa Granny's Cilantro SalsaSAL25
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 Tbsp. fresh chives or 2 tsp. dried
1 Tbsp. each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried)
2 Tbsp. 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 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. Serves
four.
Men resort to talking only when they haven't the power to enforce
their convictions upon others.
- Lin Yü-tang