Restaurants›Garden of the Gods Market and Cafe›Southwest Benedict Recipe

Southwest Benedict Recipe

Inspired by Garden of the Gods Market and Cafe
Time30m
Serves2

Poached Eggs, Spinach, Bacon, Green Chili, House Buttermilk Biscuit, Brown Butter Hollandaise

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Ingredients

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Southwest Benedict Ingredients

Method

Preparation Instructions

1

Cook the Bacon

In a skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels.

2

Sauté Spinach

In the same skillet, add the fresh spinach and sauté until wilted. Season with salt and pepper, then mix in the diced green chili.

3

Poach the Eggs

In a pot, bring water to a gentle simmer. Carefully crack the eggs into the water and poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

4

Make the Brown Butter Hollandaise

In a small saucepan, melt the butter over medium heat until it turns brown and has a nutty aroma. In a bowl, whisk the egg yolks, lemon juice, salt, and black pepper. Slowly drizzle in the brown butter while whisking until thickened.

5

Assemble the Benedict

Split the buttermilk biscuits in half and layer with sautéed spinach and chili mixture, crispy bacon, and poached eggs. Drizzle with brown butter hollandaise sauce before serving.