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Tex Mex Benedict

This satisfying Tex-Mex Benedict recipe will up your poached egg game with skirt steak, cheddar biscuit dough and plenty of spice.
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Recipe uses Green Jalapeño Sauce
Recipe uses Green Jalapeño Sauce, Original Red Sauce
Green Jalapeño Sauce, Original Red Sauce
Yields:
4 servings
Tex Mex Benedict
Tex Mex Benedict
Chef Insights Icon

Chef Insights

Eggs Benedict remains a classic breakfast and brunch offering, but continues to increase in menu penetration (up by 19% over the past 4 years).
Datassential, MenuTrends, 2018

Ingredients

Ingredients Weight Measure
TABASCO® brand Original Red Sauce, divided --- 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce --- 2 Tbsp.
Pico de gallo---6 cups
Hollandaise sauce, warm---1 qt.
Cheddar biscuits---12 ea.
Butter, melted---2 Tbsp.
Grilled skirt steak, sliced3-1/2 lb.---
Poached eggs---12 ea.

Preparation

Combine 1/2 cup TABASCO® Original Red Sauce, with pico de gallo; set aside.

Combine remaining 1/2 cup TABASCO® Original Red Sauce, with hollandaise sauce; keep warm.

Lay out uncooked biscuits, brush on melted butter and TABASCO® Green Jalapeño Sauce; cook biscuits according to instructions.

Cut baked biscuits in half; place 4 oz. sliced steak on the bottom of each biscuit.

Lay 1 poached egg over steak, spoon hollandaise over steak and spoon equal amounts of pico de gallo over that.

Lay the top of the biscuit on the side of the stack.

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