Thursday, August 13, 2009

Creative Thursdays: Poached Eggs on Black Bean Cakes with Salsa

I love breakfast foods! I absolute love going out to eat for breakfast and making it at home. I think it has to do with the sheer variety of foods that one can eat for breakfast. When I think of all those possibilities, it just makes me hungry! How can you decide between the egg platter or the pancake platter? What about the stuffed french toast, crepes, fruit platters, biscuits, rolls, bagels, hashbrowns.....not to mention all those pastries.........what's a girl to do??

Well, I have a great breakfast recipe that is one of my favorites to cook at home. It is a little fancier than most at-home breakfasts, pretty healthy, and can be made with pantry ingredients. Plus, it uses this week's featured ingredient.....beans!!

This is really quite a healthy breakfast. This recipe makes 6 black bean cakes. I halved the recipe because I had only one can of beans and I ended up with 3 black bean cakes. Each serving has 13g of protein and about 7-9 g of fiber, almost your daily allowance! In addition, this recipe is low in fat, low in carbs and just plain delicious.

I've made this recipe several times and I can tell you that it is much, much easier if you use store-bought salsa over the Roasted Red Bell Pepper Sauce. The red bell pepper sauce adds quite a bit more time and a whole lot of dirty dishes. On the flip side, it was tasty, and might be worthwhile to you if you love peppers. I didn't have any red bell pepper this morning, so I opted for the store-bought salsa.

Poached Eggs on Black Bean Cakes with Salsa - adapted from The Big Book of Breakfast by Maryana Vollstedt
8 saltines, broken up (I used Ritz crackers)
2 cans (15 oz. each) black beans, drained and rinsed
6 green onions, including some tender green tops, cut into pieces
2 garlic cloves, cut into pieces
2 sprigs cilantro or parsley, cut into pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
freshly ground pepper
1/4 cup yellow cornmeal
2-3 tablespoons vegetable oil
Salsa or Roasted Red Bell Pepper Sauce
6 poached eggs
cilantro sprigs for garnish

Place saltines in a food processor and process until crushed. Add beans, green onions, garlic, cilantro, cumin, chili powder, salt and pepper to taste and process until chuncky. Form into 6 cakes. (Mixture will be sticky). Place cornmeal in a flat dish or on waxed paper. Add cakes and turn to coat.
In a large nonstick skillet over medium heat, warm 2 tablespoons oil. Fry cakes until crisp, about 5 minutes on each side. Add more oil, if needed.
If serving with bell pepper sauce, have the sauce warmed and ready. If serving with salsa, warm the salsa.
To assemble, top each cake with a poached egg and a spoonful of Roasted Red Bell Pepper Sauce/Salsa. Garnish each with a sprig of cilantro and serve immediately.

Note: The black bean cakes make great vegetarian burgers.

Roasted Red Bell Pepper Sauce
2 tablespoons butter or margarine
1/4 cup chopped yellow onion
1 garlic clove, minced
1 tablespoon a/p flour
1/2 cup milk
1 red bell pepper, roasted, peeled, and cut-up
1/4 teaspoon paprika
1/4 teaspoon salt
freshly ground pepper
*Makes about a cup of sauce*

In a small saucepan over medium heat, melt butter. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until bubbly. Stir in milk and bring to a boil. Cook, stirring, until thickened, about 2 minutes. Sauce will be thick.
Place roasted bell pepper in food processor or blender and puree. Add onion mixture and process until smooth. Return to pan and add paprika, salt, and pepper to taste. Serve warm.
Note: To roast the pepper, preheat the broiler. Cut pepper in half lengthwise and remove seeds and ribs. Make several 1-inch slashes around the edge of each pepper half. Place skin-side up on an aluminum foil-lined baking sheet. Press peppers down with the palm of your hand to flatten them. Broil until skin is charred, about 10 minutes. Remove from broiler, fold foil tightly over peppers, and let them steam for 10 minutes. Unwrap peppers and peel off skin.

As mentioned above, these are great alone or as a veggie burger. Head on over to these sites to find other delicious recipes using beans:

Reeni of Cinnamon & Spice has compiled a whole folder of recipes using black beans. Click here to check them out, every one of them looks excellent!!

Joanne of Eats Well With Others, made these delicious Louisiana Red Beans, found here.

Deb of Kahakai Kitchen made these tasty-looking Pinto Bean Patties that she learned from a vegetarian cooking class, here.

Or, how about adding your black beans to a quesadilla, like Kevin at Closet Cooking. Head over to check out his recipe for Corn and Black Bean Quesadillas, found here.

Well, I hope there are some tasty bean recipes that you will enjoy here. I'm off to wash an entire sink full of dishes only to dirty them all up again. The hubby invited two of his co-workers over for dinner and I'll be a busy girl today!!


  1. Wonderful sounding recipe. I'd love to wake up to this each morning....or for brunch...hmmm..lunch...even dinner!
    Great post! :-)

  2. I'm not much of a breakfast person--eat the same thing, day in and day out. But I would love that black bean cake for lunch with some avocado and sour cream. I will definitely try it next week. Thanks for the recipe.

  3. Breakfast food is my favorite. This looks fab!

  4. What a great idea, to cook through an entire cookbook. This dish looks delightful.

  5. Kim- what a great post. Your whole breakfast looks deliicous. From the roasted red pepper sauce to the black bean cakes. And all the links are just plain wonderful. How nice to showcase everyone else. You are so sweet.

  6. Oh man, one of my all time favorite breakfast foods is eggs benedict, and this looks like a fun version of that! I am really drooling over the bell pepper sauce!

  7. What a great breakfast recipe!!!

  8. I really have to learn how to poach an egg one of these days.

  9. Hearty breakfasts like these are my favorite, especially on Saturday mornings :).

  10. This sounds great! I have some black beans that I need to use so this would be perfect :) Thanks for the recipe :)


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