You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: The Flying Biscuit Café, Atlanta
The National Culinary Review, March 2016
2 t. unsalted butter
2 large eggs
2 t. canola oil
2 Love Cakes/Black Bean Cakes (recipe follows)
2 T. Green Salsa (recipe follows)
1 T. sour cream
1 T. crumbled feta cheese
2-3 thin slices red onion
Love cakes/black bean cakes
¼ lb. fresh diced yellow onion
1 t. minced garlic
½ t. ground cumin
1½ t. kosher salt
¼ cup olive oil
1/3 10 oz. can black beans
¼ cup Maseca corn flour
4 oz. diced yellow onion
¼ cup minced garlic
1¼ t. kosher salt
1 serrano pepper, stemmed
1 (10 oz.) can tomatillos
½ bunch cilantro
1. In small nonstick saute pan over medium heat, melt butter. Gently crack eggs into pan so yolks do not break. In second small saute pan over medium-high heat, heat canola oil. Lightly brown love cakes on both sides.
2. When whites of eggs almost fully cooked, flip eggs over; cook to desired consistency. Place love cakes on plate; top with eggs. Garnish with green salsa, sour cream, feta cheese and red onion.
For love cakes/black bean cakes:
In large saucepan, saute onion, garlic, cumin and salt in olive oil until translucent. Put drained black beans in container; with hand mixer, mash to thick paste. Add onion mixture; mix on low until just combined. Add corn flour; mix until combined. Ball up two golf-ball-size portions of mixture. Place two pieces wax paper on top and bottom of each; mash balls into flat pancakes, 3/8-inch thick.
For green salsa:
Put onion, garlic, salt and serrano pepper on baking sheet; roast in oven 30 minutes. Put in bowl to cool. Add drained tomatillos to onion mixture. Place in food processor; add cilantro. Mix until pureed.
ACF reserves the right to remove inappropriate comments.