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.
1 tsp (5 mL) white or cider vinegar (optional)
⅓ cup (75 mL) canned black beans, drained and rinsed
2 tsp (10 mL) lime juice
pinch of 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 pepper in adobo sauce, chopped
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 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 the English muffin 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.
Tip: Swap out the poached egg for a fried or scrambled egg, done to your liking, if preferred.
Per 1 sandwich (without optional bacon): 500 calories, 29 g fat (6 g saturated fat, 0.1 g trans fat, 10 g monounsaturated fat, 10 g polyunsaturated fat), 190 mg cholesterol, 19 g protein, 40 g carbohydrates, 8 g fibre, 9 g sugars, 840 mg sodium.