Southwestern Eggs Benedict With Black Bean Spread, Avocado & Salsa
This delicious recipe celebrates the rich flavors of black beans and eggs atop crispy English muffins. The creamy avocado slices and zesty salsa add a vibrant finishing touch, making each bite a delightful medley of textures and tastes. Enjoy these satisfying Black Bean and Poached Egg Breakfast Sandwiches for a flavorful and nutritious start to your day.
— Constant Cookbook
Ingredients
- 1 cup black beans, rinsed & drained
- 1 tbsp extra-virgin olive oil
- 1/2 tsp ground cumin
- Pinch of salt
- Pinch of pepper
- 2 tbsp minced cilantro
- 4 English muffins (preferably whole wheat)
- 8 large eggs
- 1 tsp vinegar (for poaching eggs)
- Pinch of salt (for poaching eggs)
- 1/2 cup salsa
Instructions
- In a medium bowl, combine black beans and olive oil. Mash with a fork until the black beans are crushed and the mixture starts to stick together.
- Add ground cumin, salt, pepper and cilantro. Stir to combine.
- Split English muffins in half crosswise and toast until golden brown. Place two halves on each of four plates.
- Divide the black bean mixture evenly between the English muffins and spread. Top with avocado slices.
- Poach and drain eggs (see my post on How to: Poach an Egg), set one on top of each prepared English muffin and garnish plate with dollops of salsa.
- Serve immediately.
Yield
Serves 4 (2 English halves, with toppings, for each person)
Nutrition
- Serving Size: 2 Halves
- Calories: 358 kcal
- Carbohydrate Content: 39 g
- Protein Content: 20 g
- Fat Content: 13 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 327 mg
- Sodium Content: 620 mg
- Fiber Content: 6 g
- Sugar Content: 2 g
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