Sunny's Black Bean And Ham Eggs Benedict
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Instant Oatmeal1 clove
Garlic (grated on a rasp)6 tbsps
Olive Oil2 tbsps
Lime Juice (fresh)1 cup
Dill Pickle (chopped)2
RomasDirections:
1
For the black bean patties: Mash the beans in a large bowl, leaving some of the bean texture
2
Stir in the corn, oatmeal, taco seasoning and garlic
3
Stir to combine, taste and then season with a pinch of salt and a few grinds of black pepper
4
Fold in the egg
5
Cover the bowl and refrigerate for 15 minutes to hydrate the oats
6
In a large nonstick pan, heat the oil on medium heat
7
When the oil begins to swirl a bit, use an ice cream scoop to portion the black bean mixture equally into 4 balls
8
Drop them into the pan, then press each into a patty shape with a spatula
9
Cook on one side until golden and a bit crisp, about 8 minutes
10
Flip and cook on the other side until slightly crisped, 5 to 8 minutes more
11
Remove to individual serving plates
12
For the cream sauce: In a double boiler with the water boiling but not touching the pot above, add a piece of the butter, the yolks, lime juice, a splash of water and a pinch of salt
13
Whisk continuously while the butter melts, then add another piece of butter, working it in until it melts
14
Continue adding the butter pieces one at a time, whisking and melting between additions, until all the pieces are whisked in
15
Taste and adjust with salt if needed
16
Keep warm on the double boiler
17
Divide the ham into 4 servings and place a portion on top of each black bean patty
18
Top each with an egg, drizzle over the sauce and sprinkle with pickles
19
Sprinkle the plate with cilantro and tomatoes
20
Serve warm