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Fry tortillas until crisp and set aside.
Bring 1 gallon of water with l tsbp vinegar and 1 tbsp salt to a boil: Lower the heat and break the eggs into the water and poach until firm: Place the eggs on terry cloth towel to drain:
In a small saucepan combine black beans with jalapeno, corn and onion and simmer until hot to the touch.
Place 1 tortilla on each plate and using a slotted spoon, place one spoonful of bean mixture on each tortilla: Using the towel flip each egg onto a spoon, being careful not to break the yolk: Place two eggs on top of each tortilla: Top with one spoonful of green salsa, one spoonful of red salsa, and one spoonful of sour cream: Garnish with cilantro and serve.
Recipe by Chef Joseph Kulivan, Executive Chef, Blair House Inn
This was one of the breakfast dishes served during our stay there
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CCheryl 2 years agowow that recipe sounds great, yumm, thanks for sharing, CCheryl
promfh 5 years agoThis was one of the breakfast dishes served during our stay there [I posted this recipe.]