Gluten-Free Spaghetti Squash “Pasta” Puttanesca
Mexican Benedict
Use the Blue Plate Black Beans to layer on English muffins with poached eggs.
12
1 servings
Ingredients
-
1/4 cup white vinegar
-
2 eggs
-
1 English muffin
-
1/4 cup Blue Plate Black Beans (see separate recipe), heated
-
1/4 cup picante sauce, heated (such as Pace)
-
3 tablespoons shredded Cheddar cheese
-
3 teaspoons shredded provolone cheese
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1 tablespoon sour cream
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2 tablespoons sliced black olives
-
2 sprigs cilantro
Instructions
- Fill a deep skillet with water (3 inches deep), add vinegar and bring to simmer over medium heat. Heat broiler.
- Crack eggs into simmering water and cook until desired doneness, 3 to 5 minutes
- Split and toast English muffin. Place on an ovenproof plate.
- Remove poached eggs from water with slotted spoon and place one egg on each half of muffin.
- Spoon black bean mixture over eggs. Spoon picante sauce over black beans. Sprinkle top with shredded cheeses and place under broiler until melted.
- Remove from broiler and garnish with sour cream, olives and cilantro.
Recipe courtesy of the Blue Plate Diner, Salt Lake City, Utah.
Nutritional Info (per serving)
- Calories 530
- Fat 24g
- Saturated Fat 10g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 9g
- Cholesterol 405mg
- Sodium 1520mg
- Potassium 400mg
- Carbohydrates 48g
- Fiber 7g
- Sugars 4g
- Protein 30g
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