Source: Pace Recipes

Pace® South of the Border Eggs Benedict

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.

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


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 fresh cilantro, chopped

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.

Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.

Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.

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.