Huevos Benedict

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/4 whole wheat flour or 1 1/4 all-purpose flour
• 1/2 cup cornmeal
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup shortening
• 1 cup nonfat plain yogurt
• 1 tablespoon olive oil
• 6 ounces chorizo sausage, cumbled or 6 ounces lamb sausage
• 2 tablespoons all-purpose flour
• 2 cups nonfat milk
• 1/4 cup nonfat dry milk powder
• 1/3 cup chopped roasted and peeled new mexico green chili pepper
• 6 eggs, fried or 6 eggs, poached

Recipe

• 1 preheat oven to 450 degrees.
• 2 in a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
• 3 with a pastry cutter, mix in the shortening until crumbly.
• 4 gently stir in the yogurt just to moisten and form a soft dough.
• 5 spray a cookie sheet with non-stick cooking spray.
• 6 pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
• 7 bake biscuits in preheated oven for 15 minutes.
• 8 in a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
• 9 return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
• 10 whisk in the milk and milk powder while continuing to stir.
• 11 cook until mixture is thick and consistency of cream gravy, about 5 minutes.
• 12 add the green chiles, stirring to mix.
• 13 season with salt and pepper to taste.
• 14 split biscuits and top with cooked egg, divide sauce evenly and serve.