Mexican-style Breakfast Sandwich
From infoforyourlife 8 years agoIngredients
- 1 tsp (5 ml) white or cider vinegar (optional) shopping list
- 1/3 cup (75 mL) canned black beans, drained or rinsed shopping list
- 2 tsp (10 ml) lime juice shopping list
- Pinch each cumin and salt shopping list
- 3 tbsp (45 ml) coriander, coarsely chopped and divided shopping list
- 3 tbsp (45 ml) peanut butter shopping list
- 2 tbsp (30 ml) mayonnaise shopping list
- 1 tbsp (15 ml) canned adobo peppers in adobo sauce, chopped shopping list
- 2 eggs shopping list
- 2 whole wheat English muffins shopping list
- 2 slices crisp cooked bacon, broken in half (optional) shopping list
- 2 to 4 thin tomato slices shopping list
How to make it
- 1. Bring a medium pot of water and vinegar to a simmer (vinegar helps the eggs to set). Meanwhile, in a medium bowl, use a fork to coarsely mash the beans with lime juice, cumin and salt. Stir in half the coriander. In a small bowl, stir peanut butter with mayonnaise and adobo peppers.
- 2. Crack one egg into a small ramekin or bowl. Slide egg into simmering water. Repeat with the second egg. Simmer for 3 minutes. While eggs are cooking, split and toast English muffins. Remove eggs, one at a time, using a slotted spoon. Pat dry with paper towel and set on a plate.
- 3. Spread both sides of English muffins with peanut butter mixture. Top base with bacon if using, then tomato slices, dollops of black bean mash, egg and coriander. Finish with tops of English muffins to form 2 sandwiches.
- Tip: Swap out the poached egg for a fried or scrambled egg, if preferred.
- Additional recipes can be found at www.peanutbureau.ca.
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