What a stretch for a name. Supposed to be a play on Eggs Benedict but I may have pushed it a bit!
I think there is a Tex-Mex gene, and everyone in this institution has it. We could easily eat Mexican five nights a week, and never get tired of it.
There were five or six pieces of the cornbread (preceding post) left. I split and toasted them, topped each with a poached egg, melted queso from a jar and salsa. Sprinkled fresh cilantro about the plate and we INHALED them.
In fact, it was so good I made another batch of the cornbread for us to have breakfast this long weekend.