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Ro-tel Eggs Benedicto
Ro-tel Eggs Benedicto
by Kristen from CO
A Rotel-twist on the traditional Eggs Benedict! Perfect for Sunday brunch.
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Prep Time

20 - 30 Minutes



Recipe Ingredients

1 lb tube Polenta-original variety
1 can Rotel Tomatoes- Mild Diced Tomatoes & Chilies variety, divided
1 cup Processed American Cheese such as Velveta, cubed
12 eggs
2 tablespoons vinegar
about 2 tablespoons chopped fresh cilantro, for garnish


Preheat oven to 375 degrees. Lightly spray a baking sheet with cooking spray. Set aside.
Remove polenta from wrapper and slice into 12 equal rounds. Place polenta rounds on baking sheet. Bake in oven for 15 minutes turning over halfway through baking time.

While the polenta is baking, fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon to a warm plate. Cover eggs with a damp paper towel until ready to assemble. Repeat with remaining 8 eggs, cooking 4 at a time.

After all 12 eggs have been poached, make the cheese sauce by putting 1/4 cup of undrained Rotel Tomato in a small microwave safe dish with the cubed processed American cheese. Reserve the remaining tomatoes.

Microwave the Rotel Tomatoes and cubed cheese for 2 minutes on high or until cheese is melted , stirring after 1 minute. Set aside until ready to assemble.

Drain the juice from remaining Rotel Tomatoes. Place tomatoes in a blender and pulse the blender for about 10 seconds, or just until the tomatoes are pureed but not foamy.

To assemble the Rotel Eggs Benedicto, begin by placing 2 polenta rounds on a serving plate. Top each polenta round with about a tablespoon of pureed Rotel Tomatoes, followed by a poached egg. Drizzle the cheese sauce over the eggs and garnish with the chopped cilantro. Repeat with remaining polenta rounds, eggs, cheese sauce and cilantro.

Serve immediately