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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (892g)|
|Recipe Makes: 8|
|Calories from Fat: 543 (41%)|
|Amt Per Serving||% DV|
|Total Fat 60.4g||80 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 2126.2mg||654 %|
|Sodium 1362.5mg||47 %|
|Potassium 1558.1mg||41 %|
|Total Carbohydrate 117.7g||35 %|
|Dietary Fiber 19.1g||77 %|
|Sugars, other 98.6g|
|Protein 81.7g||117 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1311
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