Mexican Eggs in a Hole
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.
Tips
© 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 | |
|---|---|
| Calories | 222 |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 23 g |
| Fibre | 5 g |
| Sugars | 3 g |
| Protein | 13 g |
| Sodium | 440 mg |