Frank's Recipes! Dundalk Eggs Benedict

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Dundalk Eggs Benedict

CILANTRO CREAM
1/4 cup plus two tablespoon sour cream
3 tablespoon whipping cream
2 tablespoon fresh cilantro Salsa
2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste

SAUSAGE and EGGS
2 pounds bulk sweet Italian sausage
6 cloves garlic, peeled and minced
2 tablespoon fresh chives or 2 tsp. dried
1 tablespoon fresh parsley chopped
1 tablespoon fresh thyme (or 1 teaspoon dried)
2 tablespoon olive oil (extra virgin)
1/4 cup white wine vinegar
8 large Brown eggs
4 corn tortillas, warmed

For cilantro cream:
Mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.

For salsa:
Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.

For sausage and eggs:
Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties. Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through. Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels. Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.

Serves four.