Lake Lure Cottage Kitchen

We have been away from home for the long holiday weekend.  While at my Daughter-in-Law’s sister’s home, Kim made a wonderful brunch for the crowd.  She and I poached the eggs for her Mexican take on eggs benedict.  It is a challenge to poach 12 eggs, but by the time we had gotten to the twelveth egg we were pros.  We poached 6 eggs at a time in a large skillet.  The 1/4 cup vinegar called for is enough for any number of eggs.  Vinegar in the water helps the egg whites stay together.  To make it easier to drop an egg into the simmering water, break it into a small shallow bowl first and then slip it into the water.

The recipe for the Mexican Benedict came from The Blue Plate Diner in Salt Lake City, Utah.  Dried black beans are cooked and seasoned before the dish is put together.  If you are in a hurry canned black beans could be substituted and seasoned according to the recipe.

Everyone enjoyed this and there was no pesky hollandaise sauce to deal with.  The topping of picante sauce and cheese was just right.  Kim topped the finished dish with sour cream, cilantro and guacamole.  The mojitos hit the spot also.

MEXICAN BENEDICT

For 1 serving:
1/4 cup white vinegar
2 eggs
1 English muffin
1/4 cup Blue Plate Black Beans, heated
1/4 cup picante sauce, heated (such as Pace)
3 tablespoons shredded Cheddar cheese
3 tablespoons shredded provolone cheese
1 heaping tablespoon sour cream
2 tablespoons sliced black olives (optional)
2 sprigs cilantro
1 tablespoon guacamole

1. Fill a deep skillet with water ( 3 inches deep ), add vinegar and bring to simmer over medium heat.  Heat broiler.
2. Crack eggs into simmering water and cook until desired doneness, 3 to 5 minutes.
3. Split and toast English muffin.  Place on an ovenproof plate.
4. Remove poached eggs from water with slotted spoon and place one egg on each half of muffin.
5.  Spoon black bean mixture over eggs.  Spoon picante sauce over black beans.  Sprinkle top with shredded cheeses and place under broiler until melted.
6 Remove from broiler and garnish with sour cream olives, cilantro and guacamole.

BLUE PLATE BLACK BEANS

1 cup dry black beans
3 1/2 cups water
2 tablespoons canned diced green chiles
1/4 cup diced white onions
1/4 cup picante sauce (such as Pace)
1 1/2 tablespoons oregano
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper

Place beans in a colander and rinse well.  Place in large saucepan, add water, and bring to a boil.  Reduce heat and simmer 1 hour, stirring occasionally.  Add remaining ingredients and simmer 20 minutes.
Makes 2 cups

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