Mexican Brunch Fiesta: Huevos Rancheros Benedict with Spicy Black Bean Salsa and Avocado Crema

Allergens

Eggs

Ingredients

• 6 large organic eggs
• 12 slices of artisan sourdough bread
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup diced tomatoes
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, finely chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 avocados, sliced
• 1 cup crumbled queso fresco
• 1/2 cup fresh cilantro leaves

Instructions

1. Prepare the black bean salsa: In a medium pan over medium heat, cook onion and jalapeño in olive oil until softened. Add garlic and cook for another minute. Stir in diced tomatoes, cooked black beans, salt, and pepper to taste. Simmer for 10 minutes, then set aside.
2. Toast the sourdough slices.
3. Poach the eggs: Fill a large saucepan with water, bring to a gentle simmer, and add a splash of vinegar. Crack each egg into a small bowl, then slip it into the water. Cook for 3 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
4. To assemble, place two slices of toast on each plate, top with a poached egg, and spoon black bean salsa over the top. Add avocado slices and queso fresco crumbles. Garnish with cilantro leaves.
5. Serve immediately with a side of warm tortillas.

Chef’s Insight

The key to perfect poached eggs is a gentle simmer and a splash of vinegar.

Notes

To elevate the presentation, garnish with a sprinkle of paprika or cayenne pepper.