Mexican Benedict

By sleestack86

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
• Prep Time - 5
• Cook Time - 7

Details

Servings 1

Preparation

Step 1

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 black bean mixture 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)
•Calories 530
•Fat 24g
•Saturated Fat 10g
•Polyunsaturated Fat 2.5g
•Monounsaturated Fat 9g
•Cholesterol 405mg
•Sodium 1520mg
•Potassium 400mg
•Carbohydrates 48g
•Fiber 7g
•Sugars 4g
•Protein 30g