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I've never poached an egg before. That's right... despite my culinary prowess, I have never... poached... an egg. But not for lack of faith. I knew I could do it. I just had to find the perfect recipe as I'm not one for poached eggs for an everyday breakfast. Joe's birthday seemed the perfect opportunity. I had torn this recipe out of one of my foodie magazines and had been waiting for the perfect time to try it out. He was thrilled and completely satisfied of course... he's always been my biggest fan.

Southwestern Eggs Benedict

4 medium red potatoes, cubed
3 Tbsp. water
1 small sweet red pepper, diced
1/2 cup diced sweet onion
2 tsp. olive oil
4 bacon strips, chopped and cooked
1/4 tsp. salt
1/4 tsp. pepper

SAUCE:
1 1/2 tsp. butter
1 Tbsp. flour
1/8 tsp. salt
1/8 tsp. pepper
3/4 cup fat-free milk
1/4 cup (or a little more :) shredded reduced fat mexican cheese blend
1 Tbsp. chopped green chilies

EGGS:
1 Tbsp. white vinegar
4 eggs
chopped plum tomatoes or prepared pico de gallo

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned.

In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for one minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted.

Meanwhile, place 2-3 inches of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook uncovered until the whites are completely set and the yolks are still soft, about 4-5 minutes. Divide potato mixture among 4 plates. Using a slotted spoon, lift eggs out of the water. Place on potato mixture. Top with sauce and tomatoes or pico de gallo.

*Recipe courtesy of Taste of Home Healthy Cooking*