Chili con Queso Eggs on Muffins
Kate Heyhoe
Serves 4
4 sliced English Muffins, split
8 hard cooked eggs, shelled
4 Roma tomatoes, chopped (about 3/4 to 1 pound)
4 green onions, chopped
1/4 cup mild salsa, or to taste
1/4 cup cream
2 cups shredded cheddar cheese
Tabasco Sauce (optional)
3 tablespoons chopped cilantro for garnish (optional)
Heat the broiler. Place the English Muffins on a broiling pan and set aside.
Slice the shelled hard cooked eggs into quarters lengthwise and set aside.
In a small saucepan over medium flame, heat the tomatoes, salsa and green onions. Cover and cook until the tomatoes have released their juices and are partially liquid, about 4 minutes. Reduce the heat to low.
Remove the pan from the heat and slowly stir in the cream, to prevent curdling. Stir in the cheese and return the pan to the stove over low heat. Stir constantly until the cheese melts and forms a sauce. Add a dash of Tabasco Sauce, to taste. (Don't overcook the cheese sauce or cook it on too high a heat—the cheese will separate.)
While the tomatoes and cheese cook, toast the muffins in the broiler until golden brown.
For each serving, place two halves of a muffin on a plate. Arrange 4 quarters of hard cooked egg (1 egg) on top of each muffin half. Finish by pouring some of the tomato-cheese sauce over each half. Serve immediately, garnished with a few sprigs of fresh cilantro.