Texas eggs benedict with black bean salsa recipe

Texas Eggs Benedict with Black Bean Salsa recipe

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Recipe intro

Texas eggs benedict with black bean salsa is a delightful twist on the classic breakfast dish. This recipe combines the richness of poached eggs and hollandaise sauce with the bold flavors of Texas cuisine. The dish is served on a bed of crispy tortillas and topped with a zesty black bean salsa, adding a delicious Southwestern flair. Perfect for brunch or a special breakfast, this recipe is sure to impress with its unique combination of flavors and textures.

Keywords: Texas, eggs benedict, black bean salsa, Southwestern, brunch

Texas eggs benedict with black bean salsa recipe details

Texas eggs benedict with black bean salsa recipe, recipe Rating: 4.7
Number of votes:122

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

Instructions:

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