Eggceptional Eggs

Eggceptional Eggs

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Credit: The Flying Biscuit Café, Atlanta
The National Culinary Review, March 2016

Ingredients

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

Green salsa
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

Instructions

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.

Yield

1 serving

Tags

Breakfast, The National Culinary Review

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