Mexican Benedict Food

CARNITAS EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Steps:

• Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place carnitas in a single layer on the prepared baking sheet.
• Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
• Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
• Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
• Return carnitas and English muffins to the oven to keep warm until needed.
• Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
• Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
• Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
• Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

MEXICAN BENEDICT

Steps:

• To make eggs, fill a medium saucepan half way up with water; place over medium-high heat. Bring water to a boil and add vinegar; reduce heat to a simmer. Crack eggs, one by one, into a cup and slide gently into simmering water; cook until egg whites have set, about 3 to 4 minutes. Cook 4 eggs at a time. Remove eggs to a plate with a slotted spoon; cover to keep warm.
• To make polenta: slice polenta into 8 rounds. Combine chili powder and garlic powder in a cup; dust mixture over polenta rounds. Place a large nonstick skillet over medium-high heat; add oil and cook polenta until brown on both sides, about 3 minutes per side. Remove from heat and keep warm until ready to use.
• To assemble, place two polenta rounds on each of 4 plates. Top each with an egg, 2 T cheese, 1/4 cup of salsa, 1 T sour cream, avocado and green onion.