Ingredients:
8 poached eggs
sausage patties
salsa
cilantro cream
black beams
4 warm flour tortillas
4 sprigs of cilantro
Salsa:
4 tomatoes, seeded/chopped
1/2 red onion, chopped
1/4 cup fresh lime juice
1 jalapeno, seeded/chopped
Combine all ingredients and season with salt and pepper to taste.
Cilantro Cream:
1/4 cup + 2 tbsp. Sour cream
3 tbsp. whipping cream
2 tbsp. Cilantro, chopped
Mix together and season with salt and pepper to taste.
Sausage Patties:
1 1/2 lb. Ground turkey
4 cloves garlic, chopped
1 tbsp. Fresh sage, chopped
1 tbsp. Fresh thyme, chopped
2 tbsp. Fresh chives, chopped
1/4 to 3/4 tsp. Cayenne pepper
salt and pepper to taste
Mix all ingredients together and form into eight patties. Heat sauté pan with 1/8 inch vegetable oil. Sauté turkey patties until nicely browned and cooked through. Drain on paper towels.
Black Beans:
1 cup black beans (sorted & rinsed)
2 tbsp. Cumin seed, toasted
2 tsp. Oregano, dried
1 small yellow onion, finely chopped
1/2 cup green bell pepper, finely chopped
3 tbsp. Olive oil
3/4 tsp. Cayenne pepper
1 tsp. Paprika
1/4 tsp. Salt
1 cup canned crushed tomatoes
2 tbsp. Jalapenos, minced
Instructions:
Place the beans in a large pot and cover by several inches with cold water. Bring to a boil. Reduce to a simmer and cook until very tender, about 2 hours. Strain beans and reserve 14 cup of the liquid and add back to the beans.
Saute the onions and peppers in the olive oil with the cayenne pepper, paprika, cumin seeds, oregano, and salt about 10 minutes until the onions are soft. Add tomatoes and jalapenos and mix into the beans. May be prepared several days ahead and reheated.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
