|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|
|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.
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.