May 27, 2021 Page 7
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.
Ingredients Directions
• 1 1/2 cups Pace® Picante Sauce
• 1/2 teaspoon ground cumin
• 4 eggs
• 6 ounces (3/4 of an 8-ounce package) cream
cheese, cut into cubes
• 4 slices Canadian bacon
• 2 English muffin, split and toasted
• 1 tablespoon chopped fresh cilantro
Recipe Tips
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South of the Border
Eggs Benedict
Provided by Campbell Soup Company
• Step 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.
• Step 2: Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.
• Step 3: Cook the bacon in another 10-inch skillet over medium-high heat until it’s lightly browned on both sides.
• Step 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.
• Tip: It’s best to use fresh eggs when preparing poached eggs. They are less likely to break in the skillet.
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