Recipes

Mexican Eggs in a Hole

By Chef Trevor Bird
Mexican Eggs in a Hole combines hearty black beans, zesty salsa, and perfectly cooked eggs for a delicious breakfast. Cutting holes in bread allows the eggs to be cradled as they cook. In just minutes, you'll have a protein-packed dish with Mexican-inspired flavours.
Serves 2
Prep Time 5 min
Cook Time 5 min
Print Recipe

Ingredients

  • 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

  • Step 1

    In bowl, stir together beans, salsa, 1 tbsp (15 mL) of the cilantro and half of the chili powder; set aside.

  • Step 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.

  • Step 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.

  • Step 4

    Serve on plate with bean and salsa mixture and bread cut outs.

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© 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

Nutrition Facts

Per serving
Calories222
Fat9 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate23 g
Fibre5 g
Sugars3 g
Protein13 g
Sodium440 mg

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