Southwestern Eggs Benedict

• 4 medium red potatoes, cubed
• 3 tablespoons water
• 1 small sweet red pepper, sliced
• 1/2 cup sliced sweet onion
• 2 teaspoons olive oil
• 4 turkey bacon strips, chopped and cooked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 teaspoons butter
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup fat-free milk
• 1/4 cup shredded reduced-fat Colby-Monterey Jack cheese
• 1 tablespoon chopped green chilies
• 1 tablespoon white vinegar
• 4 eggs
• Chopped plum tomatoes and minced fresh cilantro, optional

1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned.
2. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted.
3. Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
4. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. Divide potato mixture among four plates. Using a slotted spoon, lift eggs out of water and place on potato mixture. Top with sauce; sprinkle with tomatoes and cilantro if desired.

red potatoes, water, sweet red pepper, sweet onion, olive oil, bacon, salt, pepper, butter, flour, salt, pepper, milk, shredded reducedfat, green chilies, white vinegar, eggs, tomatoes

Taken from www.tasteofhome.com/recipes/southwestern-eggs-benedict/ (may not work)