Mexican Benedict muffin
- 6 Ingredients
- Mild
Eggs Benedict in a new way! A recipe for restaurants serving their guests breakfast.
What to shop
No of portions
| Mexican Benedict |
|---|
| 10 soft poached eggs |
| 200 g refried beans |
| 100 g Santa Maria Salsa 950 g |
| 100 g ranch topping |
| 20 g hollandaise sauce |
| 10 half a toasted English muffin |
How to prepare
Spread the toasted muffin with the Santa Maria Refried Beans. Top with the Santa Maria Salsa and Ranch Style Topping, add poached egg then warm in a hot oven for approximately 6 minutes. Then cover with warm hollandaise sauce.
Chef's tip
You could add ham or bacon to appeal to the meat eaters! Sprinkle with Santa Maria Smoked Paprika or Santa Maria Chili & Lime.
Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD