Texas Eggs BenedictFrom BRACKENRIDGE HOUSE BED & BREAKFAST INN
- 1 can black beans (drained)
- 1/2 cup chopped cilantro
- 1 medium tomato chopped
- 2 green onions, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 can whole kernel corn, drained
- 1 can chopped green chilies
- Salt, pepper, lime juice, and Tabasco sauce to taste.
Use your favorite recipe for corn bread or use a mix - Make 9 or 10 servings
Combine all ingredients and mix well. This can be made ahead, but leave out the tomato until ready to heat. Warm salsa in the microwave. Prepare hollandaise sauce using your favorite packaged mix. Allow 1 poached egg per person. Use your favorite method for preparing poached eggs.
Cut the cornbread into squares. If it is thick, cut it again horizontally. Place a thin, warm slice of ham on top of the cornbread. Spoon the warm salsa over the ham, making a dent for the poached egg. Put the poached on top and cover with hollandaise sauce. Decorate with paprika and chopped parsley.
Comments: This is one of our favorite breakfasts. It sounds complicated, but it isn’t really.