Sunday, December 30, 2012

Buffalo Blue Cheese Benedict

Leftovers Alert: this is a great way to use up leftover Buffalo Chick Pea Patties!

I'm calling this one the B-Cubed: the Buffalo Blue cheese Benedict!

Serves: 2

4 buffalo chick pea patties
2 tbsp Frank's Red Hot sauce (or your favorite hot sauce)
1/2 cup margarine or butter
1/2 cup breadcrumbs
1/3 cup blue cheese crumbles
4 eggs

1. Splash a little hot sauce on the patties and place in (toaster) oven at 325* for 15 minutes. Flip halfway to heat thoroughly.

2. In a small saute pan, melt the margarine. Mix in the blue cheese and bread crumbs. It's going to look like a brown, pasty mess. That's ok; it will taste better than it looks.

3. When the patties are heated through, spread the blue cheese paste on the patties. This will be more tedious than you want it to be because of the pasty-sticky quality of it. Use a fork or your fingers to stamp it down. Put the patties back in the (toaster) oven on broil for about 10 minutes. You're looking for a pretty golden brown crust to form.

4. While the patties are heating and the crust is browning, you'll need to poach some eggs. I know that sounds scary. I was worried to, but have faith in yourself. And be grateful for wonderful, easy-to-follow directions like this from Smitten Kitchen. I'd never attempted to poach an egg before, but I managed to successfully cook four on my first four tries! It can be done!

5. When the crust is golden brow on the blue cheese paste, remove from oven. Put two patties on each plate, and top each with a poached egg. And you're done!

I didn't get a picture of this one because I didn't feel like the hassle of a camera while I was attempting poached eggs for the first time. Plus, Baby FoodWhore needed to go to sleep so I was fighting the clock to get dinner on the table before an epic melt-down.

Nutritional Info: 524 calories in each serving

Serving Suggestion: serve with potato hash and fresh sliced tomatoes.

Bon Appetit!
The Food Whore

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