Mexican Benedict

Kitchen Tested
  • Yield 1 servings
  • Prep 5 mins
  • Cook 7 mins

Use the Blue Plate Black Beans to layer on English muffins with poached eggs.

mexican-benedict-relish
Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

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

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