Sunnys Black Bean And Ham Eggs Benedict Recipes

Steps:

• For the tomatoes. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil.
• Place the tomato slices on the prepared baking sheet, drizzle with olive oil and sprinkle with salt, pepper and red chili flakes. Roast until the tops are slightly charred and shriveled, 15 to 20 minutes.
• For the sauce. In a small bowl, mix the sour cream, mayonnaise and adobo sauce.
• For the assembly: Place the muffins on separate plates cut-side up. Top with the tomato slices, pulled pork, poached eggs, a drizzle of sauce and a sprinkle of scallions.

Steps:

• For the salad: Add the mayonnaise, red onion, mustard, sriracha seasoning, cherry peppers, scallions and a few grinds of black pepper to a large bowl and fold together. Add the eggs and fold gently, then add the ham and fold in. Refrigerate for at least 30 minutes before serving.
• For sandwiches: Make sandwiches on white toast with egg salad, lettuce, tomato and onion.

Steps:

• Preheat the oven to 200 degrees F.
• Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
• Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
• Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
• Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
• Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
• Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.

Steps:

• Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
• Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture.
• Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.

Steps:

• In a large bowl, add the beef and break it up a little. From high above the bowl for even coverage, sprinkle over the onion pulp, 1 teaspoon of the curry powder, the onion powder, 1 teaspoon salt, a few grinds of pepper and the thyme. Gently mix with your non-dominant hand until just combined. Form into 4 equal balls and let rest in the bowl. Drizzle with the olive oil, cover with plastic wrap and rest at room temperature 1 hour.
• In a liquid measuring cup, whisk the tomatoes, ketchup, honey, hot sauce and the remaining 2 teaspoons curry powder until combined.
• Preheat 4 personal-sized cast-iron pans over medium-high heat. Form each ball of beef into a patty and press each patty to fill the entire bottom of each pan; the patties will shrink as they cook. Cook until each patty easily lifts from the pan and a peek beneath reveals a golden-brown sear, about 5 minutes. Flip the patties, then immediately pour the tomato mixture evenly over each and jiggle the pans to settle the sauce.
• Using the back of a spoon, gently press a recess in the center top of each patty. Gently crack an egg into the center of each patty, resting the yolk in the recess you created. Cover all the pans with a large baking sheet. Reduce the heat to a low simmer and leave covered until a quick peek beneath reveals the whites are cooked and the yolks are still runny, about 3 minutes. Garnish each with a tiny sprinkle of salt over the yolks, a grind of pepper and a sprinkle of parsley.

Steps:

• For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow the flavors to meld.
• For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm.
• For the Texas toast: Heat a grill pan over medium-high heat. Combine the garlic, butter and some salt and black pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.
• For the steak: Put each slice of steak in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub and some salt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well.
• For the poached eggs: Bring 3 cups water and the vinegar to a gentle simmer in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and black pepper.
• For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise. Garnish with whole cilantro leaves.

Steps:

• Heat the oven to 350 degrees F.
• Over a Dutch oven or oven-safe pot, cut 3 strips of the bacon into small pieces and cook on medium-high heat until the fat is rendered and the bacon is crisp. Remove the bacon to a paper towel-lined plate leaving the fat in the pot. Add the onions, thyme, and then season with salt and pepper. Cook until the onions are tender and translucent, about 5 minutes. Add the brown sugar, garlic, dry mustard, paprika, ketchup, Worcestershire sauce, and Sriracha. Stir to mix and cook until the brown sugar melts and the pot begins to bubble. Add the tomatoes, beans (don't drain 2 of the cans), stock, and remaining 3 strips of uncooked bacon.
• Cover and place in the oven to bake for 40 minutes, remove the lid and continue to cook for 20 minutes more. Remove from the oven and fish out the bacon strips and discard them, or leave them if you don't mind the texture. Serve the beans warm with chopped bacon sprinkled over the top.

Steps:

• 1. Mash beans in large bowl or plastic bag, leaving a few chunks. Stir in taco seasoning, salt and pepper as desired. Stir in corn, oats and egg. Refrigerate mixture 10 minutes to hydrate the oats. 2. Heat oil in large skillet over medium heat. When oil begins to swirl, scoop one-fourth of the bean mixture and drop onto pan, slightly smoothing it into a circle. Cook on one side until golden and a bit crisp, about 8 minutes; !ip and cook on the other side 8 minutes more. 3. Spread bottom of each bun with thin layer of mayonnaise. Top with lettuce, patties, salsa and bun top.

Steps:

• In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
• Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
• Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
• In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
• Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.