Southwestern Eggs Benedict
- Red Potatoes, cubed - 4
- Water - 3 tablespoons
- Sweet Red Pepper, sliced - 1
- Sliced Sweet Onion - 1/2 cup
- Olive Oil - 1/2 cup
- Turkey Bacon Strips, chopped and cooked - 4
- Salt - 1/4 teaspoon
- Pepper - 1/4 teaspoon
- Butter - 1 1/2 teaspoons
- All-Purpose Flour - 1 tablespoon
- Salt - 1/8 teaspoon
- Pepper - 1/8 teaspoon
- Fat-Free Milk - 3/4 cup
- Shredded Reduced-Fat Colby-Monterey Jack Cheese - 1/4 cup
- Chopped Green Chilies - 1 tablespoon
- White Vinegar - 1 tablespoon
- Eggs - 4
- Chopped Plum Tomatoes and minced fresh cilantro
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.
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.
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.
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.