Border Eggs Benedict

A recipe I found in a Pace Picante Sauce cookbook. Haven't tried it yet, but it sounds good.

• Ready In: 20 mins
• Serves: 4

Ingredients

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

Directions

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. Reduce the heat to low. Cook eggs to desired doneness.
4. Remove the eggs with a slotted spoon and keep them warm.
5. Add the cream cheese to the skillet. Cook and stir until the cheese melts.
6. Top each muffin half with 1 slice bacon and 1 egg. Divide the salsa mixture among the egg sandwiches and sprinkle with the cilantro.