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5 from 1 vote

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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Breakfast, Entrees
Cuisine: Southwestern
Keyword: Vegetarian
Servings: 4 Servings (2 English Halves, With Toppings, For Each Person)
Calories: 358kcal

Ingredients

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