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.

Prep Time:
5 min
Cook Time:
5 min


  • 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


  1. In bowl, stir together beans, salsa, 1 tbsp (15 mL) of the cilantro and half of the chili powder; set aside.
  2. 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.
  3. 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.
  4. Serve on plate with bean and salsa mixture and bread cut outs.


© 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