South of the Border Eggs Benedict

Campbell's South of the Border Eggs Benedict Recipe

This extra-easy version of Eggs Benedict gets an extra kick of flavor from picante sauce and fresh cilantro.  It's a great way to start your day.

At a glance

Prep

10 min.

Total

25 min.

Serves

4

Servings: 1 muffin half each

Cook: 15 min.

Cost per recipe: $7.28 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 1/2 cups Pace® Picante Sauce
1/2 teaspoon ground cumin
4 eggs
6 ounces (3/4 of an 8-ounce package) cream cheese, cut into cubes
4 slices Canadian bacon
2 English muffins, split and toasted
1 tablespoon chopped fresh cilantro

How to Make It

  • 1

    Heat the picante sauce and cumin in a 10-inch skillet over medium heat to a boil. Crack the eggs and add them to the skillet one at a time. Reduce the heat to low. Cook the eggs to desired doneness. Remove the eggs from the skillet with a slotted spoon and keep them warm.

  • 2

    Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.

  • 3

    Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.

  • 4

    Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.

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Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

359

totalfat

20.7g

saturatedfat

10.2g

cholesterol

251mg

sodium

1386mg

totalcarbohydrate

22.4g

dietaryfiber

0.7g

protein

19.3g

vitamina

25%DV

vitaminc

2%DV

calcium

15%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip:  It's best to use fresh eggs when preparing poached eggs. They are less likely to break in the skillet.
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RID#23810