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Tex-Mex Eggs Benedict

Finally having made homemade English muffins, I wanted to make Eggs Benedict of sorts. But instead of hollandaise sauce I wanted to use queso and use a bunch of different Tex-Mex flavors, inspired by this recipe I’ve been saving in my back pocket until the English muffins made it to the table. I would have thought a visit down to Texas would have gotten rid of my need for Tex-Mex. It sort of did, but I still have been wanting to use these flavors.

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To make this lovely brunch, slice an English muffin in half, top with slices of avocado, crispy bacon, and a poached egg. Douse with queso and top with fresh pico de gallo and jalape├▒o slices.

Fresh queso would have been best for this dish and would have taken it up another notch, but we seem unable to make smooth, Texas-style queso at home. Apparently white American cheese is a key ingredient, and I have yet to ┬álocate that at any of our grocery stores. We’ve tried a bunch of different recipes over time, and they all end up stringy. So we just settled for store-bought queso instead. Maybe once we move to California, we will have more luck with our queso-making attempts!

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Comments

I think velveeta cheese food was invented for just such occasions. Because real cheese never seems to behave like Queso :-)

Carmen @ 6/19/2013 11:2715 am

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