Border Eggs Benedict

• 4 slices Canadian bacon
• 1 12 cups salsa (Pace Picante Sauce)
• 12 teaspoon ground cumin
• 4 eggs
• 6 ounces cream cheese, cubed
• 2 English muffins, split and toasted
• 1 tablespoon fresh cilantro leaves, chopped

1. Cook bacon in an 8 inch skillet over medium heat until it's lightly browned.
2. Heat the salsa and cumin in a 10 inch skillet over medium high heat to a boil.
3. Crack the eggs and add to the skillet one at a time.
4. Reduce the heat to low.
5. Cook eggs to desired doneness.
6. Remove the eggs with a slotted spoon and keep them warm.
7. Add the cream cheese to the skillet.
8. Cook and stir until the cheese melts.
9. Top each muffin half with 1 slice bacon and 1 egg.
10. Divide the salsa mixture among the egg sandwiches and sprinkle with the cilantro.

bacon, salsa, ground cumin, eggs, cream cheese, muffins, fresh cilantro

Taken from www.food.com/recipe/border-eggs-benedict-283759 (may not work)