Huevos Benedictaz

• 6 English Muffins
• 6 Poached Eggs
• Chorizo Sausage (enough to make 6- 3in wide 1/4in thick patties)
• 1/3 cup Salsa
• 1/4 cup Sour Cream
• 1/2 cup Shredded Cheese (I prefer a Mexican blend like Monterey Jack/Cheddar/Asadero)
• Dash of Mexican Chili Powder
• 1 TSP Unsalted Butter
• 1 TSP chopped Cilantro

1. Form the Chorizo Sausage patties (or cut 1/4 inch thick slices) big enough to about cover an English Muffin. Pan fry or Oven Bake until nicely browned. I prefer a 425 deg oven for 12 minutes.
2. Toast the English Muffins (they go well in the same oven as the sausage for about 8 minutes). Just before the Muffins are browned, place a small slice of butter and a sprinkle of the shredded cheese on each muffin to melt.
3. Poach 6 eggs(I use a nonstick egg poacher in a saute pan of boiling water that almost covers the poacher- put a dash of apple cider vinegar in each poaching slot)
4. Mix the Salsa, Sour Cream and Chili Powder in a small bowl.
5. Remove the English Muffins when the cheese is melted and the edges are nicely toasted.
6. Stack each muffin with the sausage, then a poached egg, cover with the salsa/sour cream sauce.
7. Sprinkle the remaining shredded cheese and a bit of the cilantro on the top and enjoy!

muffins, eggs, sausage, salsa, sour cream, shredded cheese, chili powder, butter, cilantro

Taken from www.epicurious.com/recipes/member/views/huevos-benedictaz-50015948 (may not work)