Jalapeño Eggs Benedict
Eggs benedict with a southwest flare and jalapeno sauce will knock your socks off.
4 large eggs
2 english muffins, split and toasted
4 slices bacon, cooked
1 cup favorite red pepper hummus
½ cup red onions, sliced
1 cup cherry tomatoes, sliced
1 cup fire roasted corn
4 tablespoons Jalapeñoholic
In a large non-stick skillet, crack eggs and cook eggs 1-2 minutes over medium heat. Flip when ready ensuring that yolk does not break. Cook another 10-15 seconds.
On each toasted muffin half layer a spread of hummus, crispy bacon, a few onion slices, cherry tomatoes and corn. Top with cooked egg and drizzle with Jalapeñoholic and garnish with cilantro.
Calories 404, Fat 25 grams, Cholesterol 193 milligrams, Sodium 820 milligrams, Protein 17 grams, Sugar 5 grams