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5
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Southwestern Eggs Benedict
Serve up Southwestern Eggs Benedict at your next Sunday brunch. A fantastic option when you want to lighten up a classic recipe.
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast, Entrees
Cuisine:
Southwestern
Keyword:
Vegetarian
Servings:
4
Servings (2 English Halves, With Toppings, For Each Person)
Calories:
358
kcal
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
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:
2
Halves
|
Calories:
358
kcal
|
Carbohydrates:
39
g
|
Protein:
20
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Cholesterol:
327
mg
|
Sodium:
620
mg
|
Potassium:
441
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
645
IU
|
Vitamin C:
0.6
mg
|
Calcium:
100
mg
|
Iron:
3.2
mg