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This bold version of the classic benedict explores the flavors of the American Southwest. Featuring a corn & bacon griddle cake with breakfast sausage, poblano peppers, and onions, a green chili hollandaise and smashed avocado.
SERVES: 1
2 each | Corn & Bacon Griddlecake (recipe below) |
Southwest Benedict Ingredients | Jimmy Dean® Fully Cooked Pork Sausage Patties |
2 each | Egg, poached |
2 teaspoons | Olive Oil |
½ each | Poblano Pepper, stemmed, seeded, and sliced ¼ inch |
¼ each | Yellow Onion, medium, sliced ¼ inch |
¼ each | Yellow Onion, medium, sliced ¼ inch |
1 each | Hollandaise Sauce, prepared according to retail packet directions |
2 oz | Green Chilies, small diced. Drained |
½ each | Avocado, peeled, pitted and fork smashed |
½ cup | Jimmy Dean® Fully Cooked Hardwood Smoked 3/8" Bacon Pieces |
¼ cup | Yellow Onion, small diced |
48 g | All Purpose Flour |
24 g | Precooked White Corn Flour, like Maseca or P.A.N. |
1 tablespoon | Cilantro, fresh chopped |
½ teaspoon | Baking Powder |
¼ teaspoon | Salt |
1/8 teaspoon | Pepper |
1/3 cup | Milk |
1 each | Egg, large, beaten |
2 teaspoons | Vegetable Oil |
½ cup | Corn Kernels, frozen |
¼ cup | Pepper Jack Cheese, shredded |
Breakfast