I love good eggs benedict, but Canadian Bacon is hard to come by in Mexico. The last morning @FPSouthoftheBorder, we brought out all our leftover food, which included English muffins, soyrizo, salsa verde, and other accoutrements. From the sobras (leftovers) I constructed a delightful little ode to my favorite breakfast.  Allow me to introduce you to Huevos Benito’s.

How to be Neighborly: Waste not, want not.

Huevos Benito’s

• 4 tbsp soyrizo (or mexican chorizo)
• 1 English muffin, halved and toasted
• 3 tbsp cheddar cheese, grated
• 1 tbsp oil
• 2 eggs
• Salt & pepper
• 4 tbsp salsa verde
• Chives (or diced green onion)

Toast the English muffins and keep warm. Heat soyrizo in a small skillet for about 5 minutes. Add oil to frying pan, heat over medium low heat, and crack two eggs into the pan. Season eggs with salt & pepper, and allow eggs to cook for about 1-2 minutes. Then put cheese on top of the egg yolk. Cover the pan with a lid, remove the pan from the heat and allow the cheese to melt (about 1-2 minutes). Don’t allow the yolks to solidify.

Assemble the Huevos Benito’s by placing soyrizo on the english muffins, spoon salsa verde over the soyrizo, add the egg, top with another table spoon of salsa verde, and sprinkle with chives (or green onion if using).

Serves 2.