Chef Trevor Bird's Mexican Eggs in a Hole
Quick and easy this can be the start to your day or an easy lunch or dinner. With some fresh fruit or salad you will have a tasty meal to enjoy.
- Serves:
- 2
- Prep Time:
- 5 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 222
- Fat
- 9 g
- Saturated Fat
- 2.5 g
- Trans Fat
- 0 g
- Carbohydrate
- 23 g
- Fibre
- 5 g
- Sugars
- 3 g
- Protein
- 13 g
- Sodium
- 440 mg
- ½ cup ( 125 mL ) no salt added canned black beans, drained and rinsed
- ¼ cup ( 60 mL ) medium salsa
- 2 tbsp ( 30 mL ) chopped fresh cilantro
- Pinch chili powder
- 2 eggs
- 1 tsp ( 5 mL ) soft non hydrogenated margarine
- 2 slices whole-grain bread
Instructions
-
In bowl, stir together beans, salsa, 1 tbsp (15 mL) of the cilantro and half of the chili powder; set aside.
-
Using a 3 inch (7.5 cm) round cookie cutter cut out hole in centre of each slice of bread; set aside. Spread with margarine and place in large non-stick skillet over medium heat.
-
Crack eggs and place one in each bread hole. Sprinkle with remaining cilantro and chili powder and let cook for about 3 minutes or until egg is set. Turnover and cook on other side for about 1 minute.
-
Serve on plate with bean and salsa mixture and bread cut outs.
Notes
© 2012 Heart and Stroke Foundation | Reproduced with permission of the Heart and Stroke Foundation of Canada | Recipe developed by Emily Richards, P.H. Ec.| Food styling and preparation by Kim Ronzoni | Photo and food styling by Dan Rogall 2012 © Stoneway Creative