Ingredients for Huevos Benedict
- Whole Wheat Flour
- 1/2 cup blue cornmeal
- Baking Soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening
- Nonfat Plain Yogurt
- Olive Oil
- Chorizo Sausage
- All Purpose Flour
- Nonfat Milk
- Nonfat Dry Milk Powder
- Green Chili Pepper
- 2 large eggs (fried or poached)
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How to Make Huevos Benedict
- Preheat oven to 450°F (232°C).
- In a medium bowl, whisk together 2 cups whole wheat pastry flour, 1/2 cup blue cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Cut in 1/2 cup shortening using a pastry blender until the mixture resembles coarse crumbs.
- Stir in 1 cup plain yogurt until just combined and a soft dough forms.
- Lightly grease a baking sheet with non-stick cooking spray.
- Pat dough to 1-inch thickness and use a 3-inch biscuit cutter to cut out biscuits.
- Bake biscuits for 15-18 minutes, or until golden brown.
- While biscuits bake, heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add 1 pound chorizo sausage, and cook until browned, about 8-10 minutes. Drain off excess grease.
- Return chorizo to the skillet. Sprinkle with 2 tablespoons all-purpose flour and cook, stirring constantly, until lightly browned, about 5 minutes.
- Whisk in 2 cups milk and 1/4 cup milk powder. Continue stirring until the gravy thickens to a creamy consistency, about 5 minutes.
- Stir in 4 ounces canned green chiles (diced). Season with salt and pepper to taste.
- Split biscuits and top with your choice of cooked eggs (fried or poached – recipe #118761 for microwave poached eggs).
- Spoon the chorizo gravy evenly over the eggs and biscuits.
- Serve immediately with a side of fresh fruit salad.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
43g
Fat
41g
Carbs
7g
