A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from March 08, 2008
Texas Eggs Benedict (Tex-Mex Eggs Benedict)

“Eggs Benedict” is a classic dish of poached eggs placed on a slice of ham on an English muffin, with a covering of hollandaise sauce. “Texas Eggs Benedict” ("Tex-Mex Eggs Benedict") adds salsa instead of hollandaise, and also adds black beans and cilantro. The recipe for “Texas Eggs Benedict” is often credited to the Brackenridge House (San Antonio, TX).

“Texas Eggs Benedict” is sometimes titled “(Far) West Texas Eggs Benedict.” According to the June 2005 Texas Monthly (below), “East Texas Eggs Benedict” is poached eggs atop corn blinis topped with venison chili and jalapeno-onion.

“Mexican Eggs Benedict” is another Eggs Benedict variation that is being popularized by Trudy’s (Austin, TX) and Dos Caminos (New York, NY). Trudy’s “Mexican Eggs Benedict” contains migas instead of poached eggs, queso and pico de gallo instead of hollandaise. Dos Caminos’ “Mexican Eggs Benedict” uses chipotle cornbread for English muffins, and adds chorizo, chipotles and queso fresco to the eggs.


Brackenridge House (San Antonio, TX)
Texas Eggs Benedict
Use your favorite recipe for corn bread or use a mix - Make 9 or 10 servings

Black Bean Salsa
1 can black beans (drained) ½ cup chopped cilantro 1 medium tomato chopped 2 green onions, chopped ½ red bell pepper, chopped 1/2 yellow bell pepper, chopped 1 can whole kernel corn, drained 1 can chopped green chilies

Salt, pepper, lime juice, and Tabasco sauce to taste

Combine all ingredients and mix well. This can be made ahead, but leave out the tomato until ready to heat. Warm salsa in the microwave

Prepare hollandaise sauce using your favorite packaged mix.

Allow 1 poached egg per person. Use your favorite method for preparing poached eggs.

Assembly
Cut the cornbread into squares. If it is thick, cut it again horizontally. Place a thin, warm slice of ham on top of the cornbread. Spoon the warm salsa over the ham, making a dent for the poached egg. Put the poached on top and cover with hollandaise sauce. Decorate with paprika and chopped parsley.

Comments: This is one of our favorite breakfasts. It sounds complicated, but it isn’t really.

Fitness and Freebies
Far West Texas Eggs Benedict
Ingredients:
One slice thick Canadian bacon or ham
One heaping spoonful thick salsa
One large egg
2 tablespoons grated cheddar cheese
2 tablespoons chopped parsley
One slice English muffin
Directions:
Grease one ramekin. Stack the ingredients in ramekin in the order listed above, up to and including the cheddar cheese. Bake in oven at 350-degrees for 15 minutes. Toast the English muffin and remove the egg from ramekin and place on the English muffin. Sprinkle the chopped parsley generously over the egg and plate. 

BedandBreadfast.com
Texas Eggs Benedict
Total preparation time:  30 minutes
Serves:  4

Ingredients:
4 English muffin
1 can black beans
small onion
8 eggs
2/3 cup sour cream
2/3 cup mild salsa
small can corn
1 cup cilantro

Steps:
Chop the onion, saute in a little oil. Drain and rinse beans, add to onion. Add corn.
Poach the eggs 4-6 minutes. Split and toast the muffins.
Mix sour cream and salsa to make a sauce. Chop the cilantro.
Assemble: toasted muffin, beans, poached egg, sauce. Sprinkle with cilantro.
Serve two per person. (Optional: sprinkle with grated cheese.)

Tex Mex Breakfast
Texas Eggs Benedict
1 recipe prepared corn bread, 9-10 servings
2 poached eggs per person
Prepared Hollandaise sauce James’s Hollandaise Sauce SS5
Paprika and chopped parsley
Kat’s Black Bean SalsaSAL11

Toast and butter one thick slice of corn bread per guest. I cut the cornbread squares in half and serve one half plain for butter and jelly.
Warm salsa in the microwave. Spoon salsa over toasted corn bread and top with poached eggs. Cover with Hollandaise sauce. Sprinkle with paprika and chopped parsley.

Tex Mex Breakfast
Lynn’s Tex Mex Eggs Benedict
1/2 c. prepared salsa
1/3 c. black beans
1/4 c. fat free cream cheese
4 eggs, poached
2 English muffins, split and toasted
1 oz. sharp grated cheese
2 T. sliced green onions
In a small bowl, combine the salsa, black beans and cream cheese. Set aside.
Meanwhile, poach the eggs and toast the English muffins.

To assemble, place two English muffin halves on a serving plate. Place a poached egg on each muffin half. Sprinkle a fourth of the grated cheese on each poached egg and carefully pour a quater of the prepared salsa mixture over the top of the cheese. Sprinkle the tops with green onions. Repeat with the remaining ingredients and serve immediately

Rise ‘n Shine (May 2001)
Tex-Mex Eggs Benedict
1/2 c. prepared salsa
1/3 c. black beans
1/4 c. fat free cream cheese
4 eggs, poached
2 English muffins, split and toasted
1 oz. sharp grated cheese
2 T. sliced green onions
In a small bowl, combine the salsa, black beans and cream cheese. Set aside.
Meanwhile, poach the eggs and toast the English muffins.

To assemble, place two English muffin halves on a serving plate. Place a poached egg on each muffin half. Sprinkle a fourth of the grated cheese on each poached egg and carefully pour a quater of the prepared salsa mixture over the top of the cheese. Sprinkle the tops with green onions. Repeat with the remaining ingredients and serve immediately.

Yields: 2 servings
Preparation Time: 15 minutes

June 2005, Texas Monthly:
The regal setting seemed light-years away from the East Texas Eggs Benedict—poached eggs atop corn blinis topped with venison chili and jalapeno-onion ...

Rooster’s Cafe
Sent: 1/10/2007 2:40 AM
Tex-Mex Eggs Benedict
1/2 c. prepared salsa
1/3 c. black beans
1/4 c. fat free cream cheese
4 eggs, poached
2 English muffins, split and toasted
1 oz. sharp grated cheese
2 T. sliced green onions
In a small bowl, combine the salsa, black beans and cream cheese. Set aside.

Meanwhile, poach the eggs and toast the English muffins.

To assemble, place two English muffin halves on a serving plate. Place a poached egg on each muffin half. Sprinkle a fourth of the grated cheese on each poached egg and carefully pour a quater of the prepared salsa mixture over the top of the cheese. Sprinkle the tops with green onions. Repeat with the remaining ingredients and serve immediately. 

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Saturday, March 08, 2008 • Permalink