Huevos Benedictaz Food

HUEVOS BENEDICT

Steps:

• Preheat oven to 450 degrees.
• In a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
• With a pastry cutter, mix in the shortening until crumbly.
• Gently stir in the yogurt just to moisten and form a soft dough.
• Spray a cookie sheet with non-stick cooking spray.
• Pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
• Bake biscuits in preheated oven for 15 minutes.
• In a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
• Return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
• Whisk in the milk and milk powder while continuing to stir.
• Cook until mixture is thick and consistency of cream gravy, about 5 minutes.
• Add the green chiles, stirring to mix.
• Season with salt and pepper to taste.
• Split biscuits and top with cooked egg, divide sauce evenly and serve.

HUEVOS RANCHEROS CASSEROLE

Steps:

• Spray 8 inch square baking dish with non-stick cooking spray.
• Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
• Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
• Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
• Sprinkle with remaining cheese; press lightly into egg mixture.
• Cover with foil and refrigerate 8 hours or overnight.
• Heat oven to 350. Bake covered casserole 30 minutes.
• Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving. Serve with salsa.

HUEVOS BENEDICTAZ

Steps:

• Form the Chorizo Sausage patties (or cut 1/4 inch thick slices) big enough to about cover an English Muffin. Pan fry or Oven Bake until nicely browned. I prefer a 425 deg oven for 12 minutes. Toast the English Muffins (they go well in the same oven as the sausage for about 8 minutes). Just before the Muffins are browned, place a small slice of butter and a sprinkle of the shredded cheese on each muffin to melt. Poach 6 eggs(I use a nonstick egg poacher in a saute pan of boiling water that almost covers the poacher- put a dash of apple cider vinegar in each poaching slot) Mix the Salsa, Sour Cream and Chili Powder in a small bowl. Remove the English Muffins when the cheese is melted and the edges are nicely toasted. Stack each muffin with the sausage, then a poached egg, cover with the salsa/sour cream sauce. Sprinkle the remaining shredded cheese and a bit of the cilantro on the top and enjoy!