Huevos Benedict

I found this wonderful cookbook, Real New Mexico Chile. It has such unsual recipes in it and this was one I had to try. It is billed as the New Mexico version of Eggs Benedict. I made this using whole wheat pastry flour and blue cornmeal. However, it will work just as well with your choice of cornmeal and all-purpose flour. The eggs can be fried or use my Microwave Poached Eggs Microwave Poached Eggs. Serve this with a fruit salad for a nice weekend brunch.

• Ready In: 35 mins
• Serves: 6

Ingredients

• Biscuits

• 1 1⁄4 whole wheat flour or 1 1⁄4 all-purpose flour
• 1⁄2 cup cornmeal
• 3⁄4 teaspoon baking soda
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup shortening
• 1  cup nonfat plain yogurt

• Sauce

• 1  tablespoon olive oil
• 6  ounces chorizo sausage, cumbled or 6  ounces pork sausage
• 2  tablespoons all-purpose flour
• 2  cups nonfat milk
• 1⁄4 cup  nonfat dry milk powder
• 1⁄3 cup  chopped roasted and peeled New Mexico green chili pepper
• 6  eggs, fried or 6  eggs, poached

Directions

1. Preheat oven to 450 degrees.
2. In a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
3. With a pastry cutter, mix in the shortening until crumbly.
4. Gently stir in the yogurt just to moisten and form a soft dough.
5. Spray a cookie sheet with non-stick cooking spray.
6. Pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
7. Bake biscuits in preheated oven for 15 minutes.
8. In a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
9. Return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
10. Whisk in the milk and milk powder while continuing to stir.
11. Cook until mixture is thick and consistency of cream gravy, about 5 minutes.
12. Add the green chiles, stirring to mix.
13. Season with salt and pepper to taste.
14. Split biscuits and top with cooked egg, divide sauce evenly and serve.