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greggs benedict

(2)
groovin avatar
Blue Ribbon Recipe by
Greg Randolph
@groovin

I love eggs Benedict, but wanted to add a Southwestern flair. The chopped chili peppers do not make the sauce hot and spicy, but they add a distinct flavor. You definitely want them in the sauce. I like this with a Moscato wine. Also, just a note, you can cook the vegetables and keep them warm in the oven while you prepare the sauce and poach the eggs. I set my oven to 170 degrees to keep them warm.

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Blue Ribbon Recipe

If you know someone who loves the southwest flavors, then this recipe is for them! I think it's great for breakfast, but it would be yummy for supper too. I used a 30 oz bag of hash browns in this recipe.

— The Test Kitchen @kitchencrew
(2)
yield 4 serving(s)
prep time 35 Min
cook time 25 Min
method Stove Top

Ingredients For greggs benedict

  • 3/4 c
    sliced mushrooms
  • 1/2 bag
    frozen hash brown potatoes
  • 1 sm
    red pepper chopped
  • 1 sm
    sweet onion sliced, separate the rings
  • 8 slice
    bacon chopped
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 3 tsp
    olive oil
  • SAUCE
  • 2 Tbsp
    butter
  • 2 Tbsp
    all purpose flour
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 1/2 c
    milk
  • 1/2 c
    shredded colby-monterey jack cheese
  • 2 Tbsp
    canned chopped green chili peppers
  • EGGS
  • 4 lg
    eggs poached, leaving yolks soft
  • TOPPING
  • 1 lg
    spoonful of diced tomatoes, canned or fresh
  • 2 stalk
    chopped green onion

How To Make greggs benedict

  • 1
    Fry bacon in a skillet until slightly crispy.
  • 2
    Meanwhile, in a large skillet, cook onions and red pepper in olive oil until tender. Then add mushrooms and cook until tender.
  • 3
    Add hash browns, bacon, salt, and pepper to the cooked vegetables. Cook until potatoes start to brown.
  • 4
    For the sauce, melt the butter in a small saucepan and whisk in flour until smooth. Gradually stir in milk and bring to a boil.
  • 5
    When boiling starts, whisk for a minute. Then add cheese and chopped chili peppers. Stir until melted.
  • 6
    Divide the cooked potatoes and vegetables onto 4 plates. Place poached eggs on top of cooked potatoes and vegetables.
  • 7
    Spoon sauce on top of eggs. Top with diced tomatoes and chopped green onion.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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