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Eggs Navaho

Diet.Chef's picture
  Canned black beans 15 Ounce, drained and mashed (1 Can)
  Minced green onions 1⁄3 Cup (5.33 tbs)
  Minced sweet red pepper 1⁄3 Cup (5.33 tbs)
  Minced cilantro 2 Tablespoon
  Creole seasoning 3⁄4 Teaspoon
  Yellow cornmeal 1⁄4 Cup (4 tbs)
  Vegetable cooking spray 1
  Reduced-calorie margarine 1 Tablespoon
  Eggs 4
  Finely shredded romaine lettuce 2 Cup (32 tbs)
  Avocado tomato salsa 1⁄2 Cup (8 tbs)
  Plain non-fat yogurt 1⁄4 Cup (4 tbs)

Combine first 5 ingredients in a medium bowl.
Shape mixture into 4 (1/2-inch-thick) patties.
Sprinkle cornmeal on wax paper, and dredge each patty in cornmeal.
Set aside.
Coat a large cast-iron skillet with cooking spray; add margarine.
Place over medium-high heat until hot.
Place patties in skillet, and cook 3 minutes on each side or until thoroughly heated and lightly browned.
Set aside, and keep warm.
Add water to a large saucepan to a depth of 2 inches.
Bring to a boil; reduce heat, and maintain at a light simmer.
Break eggs, 1 at a time, into water.
Simmer 7 to 9 minutes or until internal temperature of egg reaches 160°.
Remove eggs with a slotted spoon.
Place 1/2 cup romaine lettuce on each individual serving plate; top each with 1 bean patty.
Place 1 egg on each bean patty; top each evenly with Avocado-Tomato Salsa and 1 tablespoon yogurt.

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Eggs Navaho Recipe