Start your morning with these deliciously messy, all-out breakfast sandwiches inspired by traditional Mexican flavours. Meat eaters can kick this sandwich up a notch by adding bacon – a salty and savoury combination with the peanut butter. Serve with hot sauce to add some heat.
Mexican-Style Breakfast Sandwich
Prep time: 10 minutes Cooking time: 3 minutes (without bacon) Makes 2 sandwiches
- 1 tsp 5 ml white or cider vinegar (optional)
- 1/3 cup 75 mL canned black beans, drained or rinsed
- 2 tsp 10 ml lime juice
- Pinch each cumin and salt
- 3 tbsp 45 ml coriander, coarsely chopped and divided
- 3 tbsp 45 ml peanut butter
- 2 tbsp 30 ml mayonnaise
- 1 tbsp 15 ml canned adobo peppers in adobo sauce, chopped
- 2 eggs
- 2 whole wheat English muffins
- 2 slices crisp cooked bacon (broken in half (optional))
- 2 to 4 thin tomato slices
- Bring a medium pot of water and vinegar to a simmer (vinegar helps the eggs to set). Meanwhile, in a medium bowl, use a fork to coarsely mash the beans with lime juice, cumin and salt. Stir in half the coriander. In a small bowl, stir peanut butter with mayonnaise and adobo peppers.
- Crack one egg into a small ramekin or bowl. Slide egg into simmering water. Repeat with the second egg. Simmer for 3 minutes. While eggs are cooking, split and toast English muffins. Remove eggs, one at a time, using a slotted spoon. Pat dry with paper towel and set on a plate.
- Spread both sides of English muffins with peanut butter mixture. Top base with bacon if using, then tomato slices, dollops of black bean mash, egg and coriander. Finish with tops of English muffins to form 2 sandwiches.
Swap out the poached egg for a fried or scrambled egg, if preferred.
Additional recipes can be found at www.peanutbureau.ca.
Thanks for the recipe, looks very delicious.