Huevos Benedict - cooking recipe

Ingredients

Biscuits
1 1/4 whole wheat flour or 1 1/4 all-purpose flour
1/2 cup cornmeal
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup shortening
1 cup nonfat plain yogurt
Sauce
1 tablespoon olive oil
6 ounces chorizo sausage, cumbled or 6 ounces pork sausage
2 tablespoons all-purpose flour
2 cups nonfat milk
1/4 cup nonfat dry milk powder
1/3 cup chopped roasted and peeled New Mexico green chili pepper
6 eggs, fried or 6 eggs, poached

Preparation

Preheat oven to 450 degrees.
In a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
With a pastry cutter, mix in the shortening until crumbly.
Gently stir in the yogurt just to moisten and form a soft dough.
Spray a cookie sheet with non-stick cooking spray.
Pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
Bake biscuits in preheated oven for 15 minutes.
In a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
Return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
Whisk in the milk and milk powder while continuing to stir.
Cook until mixture is thick and consistency of cream gravy, about 5 minutes.
Add the green chiles, stirring to mix.
Season with salt and pepper to taste.
Split biscuits and top with cooked egg, divide sauce evenly and serve.