Red Bean and Sausage Cakes with Poached Eggs and Cilantro Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a new take on breakfast. Ingredients:
1 cup fresh cilantro leaves plus 2 tablespoons chopped cilantro |
1/3 cup bottled green taco sauce |
5 ounces breakfast sausage roll |
1 15-to 16-ounce can kidney beans, drained well |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/4 teaspoon (scant) salt plus additional for poaching liquid |
nonstick vegetable oil spray |
4 large eggs |
3/4 cup chopped seeded plum tomatoes |
Directions:
1. Puree 1 cup cilantro leaves and taco sauce in mini processor until almost smooth. Sauté sausage in large skillet over medium-high heat until cooked through, breaking up sausage finely, 4 to 5 minutes. Transfer to small bowl. Reserve skillet.
2. Using on/off turns, blend beans, chili powder, cumin, scant 1/4 teaspoon salt, and 2 tablespoons chopped cilantro in processor until most beans are chopped. Add sausage. Blend using 4 or 5 on/off turns (some chunky texture should remain). Using wet hands, shape mixture by generous 1/3 cupfuls into four 3-inch-diameter patties.
3. Coat reserved skillet with nonstick spray. Heat over medium-high heat. Add patties; cook until brown, 3 minutes per side.
4. Add 2 inches water to another large skillet; add salt and bring to boil. Reduce heat to medium-low. Crack eggs into water. World's Simmer until whites are firm and yolks are cooked, 2 to 3 minutes for runny yolks.
5. Arrange patties on plates; sprinkle with tomatoes. Top each with 1 egg, then salsa.
6. Per serving: 382.9 kcal calories, 47.2 % calories from fat, 20.1 g fat, 6.5 g saturated fat, 239.8 mg cholesterol, 28.7 g carbohydrates, 11.0 g dietary fiber, 5.1 g total sugars, 17.7 g net carbohydrates, 19.3 g protein Nutritional analysis provided by Bon Appétit
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