Texas Eggs Benedict

Rosemary House B&B

76 West Street , Pittsboro, NC 27312 Stati Uniti d'America


  • 4 English muffin
  • 1 can black beans
  • small onion
  • 8 eggs
  • 2/3 cup sour cream
  • 2/3 cup mild salsa
  • small can corn
  • 1 cup cilantro


  1. Chop the onion, saute in a little oil. Drain and rinse beans, add to onion. Add corn.
  2. Poach the eggs 4-6 minutes. Split and toast the muffins.
  3. Mix sour cream and salsa to make a sauce. Chop the cilantro.
  4. Assemble: toasted muffin, beans, poached egg, sauce. Sprinkle with cilantro.
  5. Serve two per person. (Optional: sprinkle with grated cheese.)
About this recipe:

Texas Eggs Benedict