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Red Bean and Sausage Cakes with Poached Eggs and Cilantro Salsa

4.4

(8)

Here's a new take on breakfast.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 cup fresh cilantro leaves plus 2 tablespoons chopped cilantro
1/3 cup bottled green taco sauce
5 ounces breakfast sausage roll
1 15-to 16-ounce can kidney beans, drained well
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon (scant) salt plus additional for poaching liquid
Nonstick vegetable oil spray
4 large eggs
3/4 cup chopped seeded plum tomatoes

Preparation

  1. Step 1

    Puree 1 cup cilantro leaves and taco sauce in mini processor until almost smooth. Sauté sausage in large skillet over medium-high heat until cooked through, breaking up sausage finely, 4 to 5 minutes. Transfer to small bowl. Reserve skillet.

    Step 2

    Using on/off turns, blend beans, chili powder, cumin, scant 1/4 teaspoon salt, and 2 tablespoons chopped cilantro in processor until most beans are chopped. Add sausage. Blend using 4 or 5 on/off turns (some chunky texture should remain). Using wet hands, shape mixture by generous 1/3 cupfuls into four 3-inch-diameter patties.

    Step 3

    Coat reserved skillet with nonstick spray. Heat over medium-high heat. Add patties; cook until brown, 3 minutes per side.

    Step 4

    Add 2 inches water to another large skillet; add salt and bring to boil. Reduce heat to medium-low. Crack eggs into water. World's Simmer until whites are firm and yolks are cooked, 2 to 3 minutes for runny yolks.

    Step 5

    Arrange patties on plates; sprinkle with tomatoes. Top each with 1 egg, then salsa.

Nutrition Per Serving

Per serving: 382.9 kcal calories
47.2 % calories from fat
20.1 g fat
6.5 g saturated fat
239.8 mg cholesterol
28.7 g carbohydrates
11.0 g dietary fiber
5.1 g total sugars
17.7 g net carbohydrates
19.3 g protein
#### Nutritional analysis provided by Bon Appétit
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