You are here: Home » Recipes » Mexican Benedict Mexican Benedict Recipe by Our Cookbook CollectionKitchen Tested Yield 1 servings Prep 5 mins Cook 7 mins Use the Blue Plate Black Beans to layer on English muffins with poached eggs. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1/4 cup white vinegar2 eggs1 English muffin1/4 cup Blue Plate Black Beans (see separate recipe), heated1/4 cup picante sauce, heated (such as Pace)3 tablespoons shredded Cheddar cheese3 teaspoons shredded provolone cheese1 tablespoon sour cream2 tablespoons sliced black olives2 sprigs cilantro Instructions Fill a deep skillet with water (3 inches deep), add vinegar and bring to simmer over medium heat. Heat broiler. Crack eggs into simmering water and cook until desired doneness, 3 to 5 minutes Split and toast English muffin. Place on an ovenproof plate. Remove poached eggs from water with slotted spoon and place one egg on each half of muffin. Spoon Blue Plate Black Beans over eggs. Spoon picante sauce over black beans. Sprinkle top with shredded cheeses and place under broiler until melted. Remove from broiler and garnish with sour cream, olives and cilantro. Recipe courtesy of the Blue Plate Diner, Salt Lake City, Utah.