Huevos con Queso

 

                Whoever Benedict of egg fame was, he or she wasn't from the Lone Star State. Texans would never choose a wimpy hollandaise topping for eggs when they could have a hard-hitting chile-cheese sauce.

Serves 4

• Unsalted butter
• 8 thin slices Canadian bacon (Smoked eye of pork loin)
• 8 eggs
• 4 Mexican bolillos (small yeast rolls) or English muffins
• 1 to 1½ cups warm Chile con Queso, (click here for the recipe)
• Chopped tomato and sliced green onion tops, for garnish, optional

1. Warm enough butter in a skillet to form a thin film when melted.
2. Fry the bacon until it is lightly crispy, and drain it ; the eggs can be fried in the meat drippings and butter or poached.
3. Split and toast the bread, and butter the halves ; transfer 2 halves to each person's plate ; place a bacon slice on each piece of bread, and top with the eggs and equal portions of Chile con Queso.
4. Serve the dish hot, garnished with the tomato and onion, if you wish.

BON APPÉTIT