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    Home » Breakfast

    Southwestern Eggs Benedict with Black Bean Spread, Avocado & Salsa Recipe

    Published: Jan 13, 2012 · Modified: Jun 21, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 35 Comments

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    Serve up Southwestern Eggs Benedict at your next Sunday brunch. A fantastic option when you want to lighten up a classic recipe.
    Serve up Southwestern Eggs Benedict at your next Sunday brunch. A fantastic option when you want to lighten up a classic recipe. #eggsbenedict #brunch #healthybreakfast

    When I go to a restaurant for brunch, I want something good. Really good. There will be no yogurt parfaits at my brunch out. Those are relegated to weekday mornings (oh, and how I love those parfaits). Nope, when I go out on the town for brunch, there will be some sort of fatty meat involved, preferably bacon and some sunny yellow poached egg yolks sitting atop a golden brown English muffin. By the way, the fact that I refer to brunch at a restaurant as "going out on the town" should tell you how often we actually venture out of our house for meals. We spent a lifetime's worth of "going out to eat" money when we lived in New York City. Seriously, between the monthly garage fee and our restaurant budget, it's a wonder we had a place to live. Do I ever love New York City but, man, it is a penny-pincher's worst nightmare.

    So what is a Egg Benedict-loving person to do on all those non-restaurant brunch mornings? Learn to poach an egg, of course (see How to: Poach an Egg). I don't typically have the inclination to whip up a lemony Hollandaise sauce on a lazy morning, so I found a way around this. Yummy sauces and spreads. I first experimented with egg-loving sauces when I made one of my favorite egg dishes, Poached Egg on Toast with Chipotle Mayonnaise, Bacon & Avocado. That smoky, spicy mayo gave my friend, Hollandaise, a run for its money. So, I started playing around with other options.

    SouthwesternEggBenedict2

    By smashing together black beans, olive oil, cumin, cilantro and a dash of salt and pepper, I came up with this spread that almost didn't make it onto the English muffin. It kept trying to take a detour onto a fork...on the way to my mouth. Perched on top of that spread, some creamy slices of avocado and golden brown English muffin, those poached eggs didn't look as though they missed their creamy, saucy sidekick in the least. And guess what? I didn't either. The tastes touched every part of my tongue on the way down to my satisfied stomach.

    When made with whole wheat English muffins and paired with tomato salsa, this dish is actually very healthy. If you are watching your cholesterol, consider eating just one of these. Fill up on additional fruit instead or eat the second half of the English muffin with all of the toppings, except the egg. Healthy fats come from the touch of olive oil in the spread and the avocado, and there's a punch of protein from both the eggs and the black beans.

    The best part? You can eat this without ever changing out of your pajamas.

    The recipe:

    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.

    SouthwesternEggBenedict1

    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.

    SouthwesternEggsBenedict3

    Poach and drain eggs (See my post on How to: Poach an Egg. It's easy. I promise.), set one on top of each prepared English muffin and garnish plate with dollops of salsa. Serve immediately.

    SouthwesternEggsBenedict5

    Other recipes with poached eggs:

    Cookin' Canuck's Poached Egg on Toast with Chipotle Mayonnaise, Bacon & Avocado
    Closet Cooking's Quinoa Cakes with Roasted Red Pepper & Walnut Pesto, Goat Cheese & Poached Egg

    Southwestern Eggs Benedict with Black Bean Spread, Avocado & Salsa

    Serve up Southwestern Eggs Benedict at your next Sunday brunch. A fantastic option when you want to lighten up a classic recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Entrees
    Cuisine: Southwestern
    Keyword: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 4 Servings (2 English Halves, With Toppings, For Each Person)
    Calories: 358kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 cup black beans rinsed & drained
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon ground cumin
    • pinch of salt
    • pinch of pepper
    • 2 tablespoons minced cilantro
    • 4 English muffins preferably whole wheat
    • 8 large eggs
    • 1 teaspoon vinegar for poaching eggs
    • pinch of salt for poaching eggs
    • ½ cup salsa
    Prevent your screen from going dark

    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.

    Nutrition

    Serving: 2Halves | Calories: 358kcal | Carbohydrates: 39g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 620mg | Potassium: 441mg | Fiber: 6g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 0.6mg | Calcium: 100mg | Iron: 3.2mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Comments

      1. Tim

        January 25, 2014 at 10:50 am

        This recipe is great. We make it all the time. I use a small food processor for the black beans, pulse a couple of times instead of mashing with a fork. I recently added this avocado hollandaise sauce, that pairs perfectly with this dish. Don't worry it is a healthy hollandaise. http://www.foodandwine.com/recipes/avocado-hollandaise

        Reply
      2. bridget {bake at 350}

        February 27, 2012 at 7:29 am

        Um, yes please.

        Reply
      3. Kevin (Closet Cooking)

        January 30, 2012 at 4:13 pm

        These would certainly make for a tasty breakfast!

        Reply
      4. Becky at VintageMixer

        January 24, 2012 at 10:06 am

        I'm not huge on eggs in the morning but this looks amazing... plus I could eat it for dinner too right?!

        Reply
      5. Deborah

        January 18, 2012 at 11:08 pm

        You have this breakfast-food-loving girl drooling!

        Reply
      6. Dana

        January 18, 2012 at 7:38 am

        It's no surprise that this sounds fantastic to me... my favorite breakfasts are always Mexican inspired. I will definitely be trying this out!

        Reply
      7. brandi

        January 17, 2012 at 9:23 am

        goodness gracious, this looks good. i love making egg breakfasts with beans, avocado, and salsa anyway - but on an english muffin? yum.

        Reply
      8. love cooking

        January 17, 2012 at 5:52 am

        This is great. I love the poached eggs, when cut through the egg yolks and mix with other ingredients. Really is a great combination. I am wondering how the avocado taste when mix with all this ingredients. It must be delicious. 🙂

        Reply
      9. beti

        January 16, 2012 at 12:19 am

        such a complete dish and it looks pretty delicious

        Reply
      10. Miss @ Miss in the Kitchen

        January 15, 2012 at 5:44 pm

        What a hearty meal! I could eat that any time of day!

        Reply
      11. Shirley @ gfe

        January 14, 2012 at 1:12 pm

        I'm all for this recipe, Dara. I'm weak for Eggs Benedict in any form. 😉 Will use some gluten-free bread or a gluten-free English muffin. 🙂

        Thanks!
        Shirley

        Reply
      12. Roz@weightingfor50

        January 14, 2012 at 11:43 am

        Hi Dara. As always, your photos are spectacular. (love the square plate!!) This looks absolutely delicious, like many of your recipes, I've bookmarked it. Hope you have a wonderful weekend!!

        Reply
      13. Beth

        January 14, 2012 at 8:34 am

        Is there anything better in this world than a perfectly poached egg? The benedict looks great, but I'm in LOVE with the plate its sitting on.

        Reply
      14. Frank

        January 14, 2012 at 8:17 am

        I love when classic dishes get reinterpreted through the lens of another culinary tradition. The results are often fantastic—and this looks like one of those!

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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