Mexican Benedict

April 27th, 2011

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.


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.


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

Printable recipe

13 responses to “Mexican Benedict”

  1. Donnie says:

    Looks like everyone had a good time with good food.

  2. bellini says:

    This would be so welcome right now Penny!!!

  3. MY mouth is watering, they look so good!

  4. Rita says:

    How original; love this idea. Anything that has poached eggs catches my attention.

  5. Lynda says:

    What a wonderful breakfast; I love the idea of this version. Glad you had a great time.

  6. These are right up my alley – Yum!!!

  7. Kate says:

    Oh my goodness, what a great idea! I would love to give this a try.

  8. Big Dude says:

    I love it – great idea and it looks delicious

  9. What a great take on Eggs Benedict, which I love! A great idea for brunch, too!


  10. Eileen says:

    This looks delicious!! I love Eggs Benedict. What a cool little twist.

  11. Toni says:

    I eat poached eggs often, but didn’t consider this particular take on them. Love it!!!

  12. Wow, this looks so delicious. Love the mexican touches.

  13. Lorrie says:

    I came over from Penny (Comforts of Home), and am printing this recipe to use this weekend with our daughter and her husband. Looks scrumptious!

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.