This has been a long time coming.
Inspired by our travels and love of breakfast,
My part time vegetarianism called for black bean cakes
and Lang's love of benedicts called for hollandaise.
Bean cakes came easy with a food processor and some cholua
and like usual, sweet Bob the builder came to the rescue-
this time sharing his culinary Bardstown benedict legacy.
And so we created.
benedicts, huevos rancheros, egg sandwiches and veggie burgers.
Notable foodie victory.
Maybe our next feat should be to create a "healthy" hollandaise...
Huevos Rancheros Benedict
makes 6 cakes
Black Bean Cakes
1/2 cup plain breadcrumbs
2 cans black beans, drained and rinsed (15 oz)
1 egg
2 garlic cloves minced
1/2 cup onion, chopped
3 tsp hot sauce
1 tsp salt
1/3 cup yellow cornmeal
canola oil
6 eggs (prepared any way you please)
Black Bean Cake Options
+ sauteed veggies, salsa, tortilla chips, chorizo, avocado, prociutto, cilantro crema, hollandaise sauce
**pictured above: sauteed peppers, fried egg and feta
**pictured down below: sausage, over-easy egg, hollandaise sauce and feta
1. Put the breadcrumbs, beans, egg, garlic, onion, hot sauce and salt in a food processor. Pulse until combined but some of the beans still remain whole. You may have to stir it a couple times.
2. Form patties (I made 6 hamburger sized patties. Total preference). Cover each side lightly with cornmeal (this adds the crispness) and place on a baking sheet.
3. Preheat oven to 275 (for keeping the cakes warm after cooking).
4. In a large frying pan, pour enough oil in to cover the pan. Allow it to heat for about 2 minutes over medium heat. Once the oil begins to shimmer, add some of the patties. I did 3 at a time. Allow them to cook for 4 minutes on each side or until they become visibly crispy. Once done, transfer back to the baking sheet.
5. Repeat until done and place the black bean cakes in the oven to stay warm and crispy.
6. Prepare some eggs and get creative!
