Texas eggs benedict with black bean salsa

Texas Eggs Benedict with Black Bean Salsa recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Texas eggs benedict with black bean salsa is a delightful twist on the classic breakfast dish. The combination of perfectly poached eggs, crispy bacon, and creamy hollandaise sauce is taken to new heights with the addition of a zesty black bean salsa. The Tex-Mex flavors of this dish bring a vibrant and spicy kick to your morning meal. Whether you're hosting a brunch or simply treating yourself, these eggs benedict are sure to impress.

Keywords: Texas, eggs benedict, black bean salsa, Tex-Mex flavors, brunch.

Texas eggs benedict with black bean salsa details

Texas eggs benedict with black bean salsa, recipe Rating: 4.7
Number of votes:120

Ingredients:

Cornbread (use your favorite recipe)

Eggs

Hollandaise sauce (use your favorite packaged mix)

Black Bean Salsa:

1 can black beans (drained)

1/2 cup chopped cilantro

1 medium tomato, chopped

2 green onions, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1 can whole kernel corn (drained)

Salt, pepper, lime juice, and Tabasco pepper sauce to taste

Black Bean Salsa: Combine all ingredients and mix well. This can be made ahead, but leave the tomato out until ready to serve.

Prepare hollandaise sauce.

Assembly: Allow 2 poached eggs per person. Use your favorite method for preparing poached eggs. Toast and butter 1 thick slice of bread for each guest. (I cut the cornbread square in half and serve 1 half plain for butter and jelly.) Warm salsa in the microwave. Spoon salsa over toast; top with eggs. Cover with hollandaise sauce. Decorate with paprika and chopped parsley.

Serves: 9 or 10