Desserts

South of the Border Eggs Benedict

23

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

6
What You'll Need
1 1/2 cups Pace® Picante Sauce
1/2 teaspoon ground cumin
4 eggs
2 packages (3 ounces each) cream cheese, cut into cubes
4 slices Canadian bacon
2 English muffins, split and toasted
1 tablespoon chopped fresh cilantro leaves
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.
Nutritions

Calories
185

Sodium
554mg
23% DV

Fat
11g
17% DV

Protein
8g
17% DV

Carbs
9g
3% DV

Fiber
2g
8% DV