Bitsy's Kitchen
Island Eggs Benedict with Mango Salsa
Island Eggs Benedict:
5 hard boiled eggs
2 Tbsp. all purpose flour
1/4 cup butter or margarine, divided
1-1/2 cups milk
1 tsp. Dijon mustard
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
8 oz. fresh mushrooms, sliced
3 English muffins, split and toasted
18 med. sized fresh spinach leaves
6 slices Jones Canadian bacon
1 large tomato, sliced
Paprika, optional
Mango Salsa:
2 large. ripe mangoes, peeled, pitted, diced
1 medium cucumber, peeled, seeded, diced
1/2 cup diced roasted red bell pepper*
1 medium red onion, diced
1/4 cup fresh cilantro
2 Tbsp. fresh lime juice
Pinch of salt
*1 jar (4oz.) diced pimento, drained can be substituted for roasted bell pepper.
Mango Salsa:
In a medium-large bowl, combine all salsa ingredients. Toss gently but thoroughly. Let salsa stand at room temperature for 30 minutes to allow favors to mellow. Serve at room temperature or slightly chilled. Makes 3 cups.
Peel eggs and separate whites from yolks. Dice whites and set aside. With a fork, mash yolks and set aside. In a sauce pan, melt 2 Tbsp. butter; stir in flour. Gradually add milk, stirring until thickened. Add mustard, sour cream and cheese; stirring until cheese has melted. Set aside.
In a skillet, melt remaining 2 Tbsp. butter; add mushrooms and sauté. Add sautéed mushrooms and chopped egg whites to cheese sauce. Cover and remove from heat. Arrange on each muffin half: 3 spinach leaves, 1 tomato slice and one slice of Canadian bacon. Ladle cheese sauce evenly over assembled muffins. Garnish with crumbled egg yolk and paprika. Serve with mango salsa.
6 servings.