A New Eggs Benedict

This morning, like a number of mornings on the weekend, I am making my southwestern eggs benedict. It's the perfect brunch recipe when you are having people over because it is fancy enough to impress, but it is easier to prepare than a traditional eggs benedict. For one thing, I use goat cheese to replace the hollandaise. It imparts a certain tang instead of the utter creaminess of a hollandaise, plus it doesn't threaten to break. I also use spicy black bean burgers in place of the Canadian bacon -- making the dish vegetarian and spicier.

I often serve this with a simple calabacitas (southwestern summer squash and tomato) or just some fresh berries. Really, whatever I have on hand. This morning, I am serving it with calabacitas and mashed sweet potato just because I had some leftover baked sweet potato to use up. It made one colorful dish!

Southwestern Eggs Benedict
(serves 2, easily doubles to 4 or more)

2 Morningstar Farms spicy black bean burgers
4 oz. goat cheese
1 tbs. chives or green onion, chopped finely
1 english muffin, split
2 eggs
handful of baby spinach
tabasco or louisiana hot sauce, for the daring ones

Follow the package instructions for heating the black bean burgers in the oven. Do not use the microwave, as it leaves the burgers too soft to enjoy.

While the burgers are cooking, mix the chives with the goat cheese, toast the english muffins, and "fry" the eggs to over-easy in butter-flavored cooking spray.

When everything is ready, it's time to assemble. You can change the order or get creative, but I usually spread the english muffin with some cheese, sit some spinach leaves on top, add the burger, then some more cheese, the egg, and then a small crumble of cheese and some extra chives. If desired, splash on some hot sauce. It makes a very pretty presentation, and a delicious main course for brunch.

Calabacitas
(serves 4)

1 tbs olive oil
1/2 yellow onion, diced
2 cloves of garlic, chopped
1 jalapeno, chopped
1 green zucchini
1 yellow summer squash
1 tbs of chili powder
1 can of diced tomatoes
1 small can of corn, drained
salt and pepper to taste

Heat the olive oil in a large skillet. Saute the onion and garlic until fragrant. Add squash and jalapeno and saute until soft. Add chili powder, can of tomatoes, and corn. Simmer 5 minutes.
Season to taste with salt and pepper.