Mexican Benedict

mexican-benedict-relish
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/02/mexican-benedict-relish.jpg?w=100
  • Yield: 1 servings
  • Prep: 5 mins
  • Cook: 7 mins

Ingredients

1/4cup white vinegar
2 eggs
1 English muffin
1/4cup Blue Plate Black Beans (see separate recipe), heated
1/4cup picante sauce, heated (such as Pace)
3tablespoons shredded Cheddar cheese
3teaspoons shredded provolone cheese
1tablespoon sour cream
2tablespoons sliced black olives
2sprigs cilantro

Instructions

  1. Fill a deep skillet with water (3 inches deep), add vinegar and bring to simmer over medium heat. Heat broiler.
  2. Crack eggs into simmering water and cook until desired doneness, 3 to 5 minutes
  3. Split and toast English muffin. Place on an ovenproof plate.
  4. Remove poached eggs from water with slotted spoon and place one egg on each half of muffin.
  5. Spoon Blue Plate Black Beans over eggs. Spoon picante sauce over black beans. Sprinkle top with shredded cheeses and place under broiler until melted.
  6. Remove from broiler and garnish with sour cream, olives and cilantro.

Recipe courtesy of the Blue Plate Diner, Salt Lake City, Utah.

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 530
  • Fat 24g
  • Saturated Fat 10g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 9g
  • Cholesterol 405mg
  • Sodium 1520mg
  • Potassium 400mg
  • Carbohydrate 48g
  • Fiber 7g
  • Sugars 4g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 2%
  • Calcium 35%
  • Iron 30%
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