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Eggs Benedict

1/4 cup plus two Tbsp. sour cream
3 Tbsp. whipping cream
2 tablespoons chopped fresh cilantro

2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh lime juice
1/4 cup fresh cilantro, diced
1 jalapeno pepper, stems and seeds removed, minced

2 pounds bulk sweet Italian sausage
6 cloves garlic, peeled and minced
2 Tbsp. fresh chives or 2 tsp. dried
1 Tbsp. fresh parsley chopped
1 Tbsp. fresh thyme (or 1 teaspoon dried)
2 Tbsp. olive oil (extra virgin )
1/4 cup white wine vinegar

8 large eggs
4 corn tortillas, warmed

Mix sour cream, cilantro and whipping cream in a bowl, season with
salt and white pepper. Reserve, whisk before using.

Combine tomatoes, onion, lime juice, cilantro, and jalapeno in a
small bowl. Let sit at room temperature at least 1/2 hour before
serving. Stir well.

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.


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