Mexican Benedict

For 1 serving:

1/4 cup white vinegar

2 eggs

1 English muffin

1/4 cup Blue Plate Black Beans, heated

1/4 cup picante sauce, heated (such as Pace)

3 tablespoons shredded Cheddar cheese

3 tablespoons shredded provolone cheese

1 heaping tablespoon sour cream

2 tablespoons sliced black olives (optional)

2 sprigs cilantro

1 tablespoon guacamole

1. Fill a deep skillet with water ( 3 inches deep ), add vinegar and bring to simmer over medium heat. Heat broiler.

2. Crack eggs into simmering water and cook until desired doneness, 3 to 5 minutes.

3. Split and toast English muffin. Place on an ovenproof plate.

4. Remove poached eggs from water with slotted spoon and place one egg on each half of muffin.

5. Spoon black bean mixture over eggs. Spoon picante sauce over black beans. Sprinkle top with shredded cheeses and place under broiler until melted.

6 Remove from broiler and garnish with sour cream olives, cilantro and guacamole.

BLUE PLATE BLACK BEANS

1 cup dry black beans

3 1/2 cups water

2 tablespoons canned diced green chiles

1/4 cup diced white onions

1/4 cup picante sauce (such as Pace)

1 1/2 tablespoons oregano

1 teaspoon minced garlic

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

Place beans in a colander and rinse well. Place in large saucepan, add water, and bring to a boil. Reduce heat and simmer 1 hour, stirring occasionally. Add remaining ingredients and simmer 20 minutes.

Makes 2 cups