Red Bean & Sausage Cakes with Poached Eggs, Poblano Pepper Cream, & Cilantro Salsa are great for brunch, lunch, or a light dinner. This poached egg dish is a lighter, tastier take on eggs benedict without the English muffin and hollandaise, although I love that classic version too! The entire meal can be prepared in less than 30 minutes, minus the poblano cream (which can be made ahead), in fact, each component can be totally or partially prepared ahead of time.

The flavorful red bean and sausage cakes – amazingly light – can easily handle a variety of toppings. The eggs can be fried rather than poached. You can use one or both sauces, or instead pour on ready made jarred salsa. Leave off the tomatoes (although I love them in this dish) and substitute a fruit salad. Add a favorite muffin, i.e., blueberry, banana, etc. no matter what you choose to do, you will have a delicious feast full of flavor.

Red Bean & Sausage Cakes, Poached Eggs, Poblano Pepper Cream, & Cilantro Salsa

Serves 2 – 4

Ingredients

• Cilantro Salsa
  • 1 cup fresh cilantro leaves, chopped  
  • 1/3 cup bottled green taco sauce
• Poblano Cream
  • 2 – 4 large fresh poblano pepper charred, peeled, seeded, and coarsely chopped
  • 1/2 tablespoon butter
  • 2 tablespoons chopped white onion
  • 1 small garlic clove, smashed
  • 3/4 cup heavy whipping cream
  • 1/4 cup whole milk
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
• Red Bean and Sausage Cakes
  • 8 ounces Owen’s Hot breakfast sausage
  • 1 15-to 16-ounce can kidney beans, drained well
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Diamond Crystal kosher salt
  • Nonstick vegetable oil spray
• Tomatoes
  • 2 cups peeled, seeded and chopped ripe tomatoes
  • Girard’s Champagne Vinaigrette
• Poached Eggs
  • 4 large eggs, poached
  • 2 teaspoons vinegar

Instructions

• For salsa:
  • Puree 1 cup cilantro leaves and taco sauce in mini processor until almost smooth. NOTE: May be prepared a day ahead of time. Refrigerate. Bring to room temperature before serving.
• For poblano cream:
  • Char poblanos over gas flame or in broiler until blackened on all sides. Place in plastic bag and seal; allow to steam for 15 minutes. Peel, seed, and coarsely chop poblanos. NOTE: The cream in this recipe deadens flavors, if you want the poblano pepper to shine through, depending on the heat, use 3 – 4 poblanos.
  • Melt butter in small saucepan over medium heat; add onion and garlic. Sauté until softened, and then add chopped chiles, cream and milk; bring to boil, whisking constantly. Reduce heat to medium-low and simmer until sauce is slightly thickened, whisking occasionally, about 10 minutes. Transfer to blender; puree until smooth. Season to taste with salt and pepper. Set Aside. NOTE: May be prepared a day ahead of time. Refrigerate. Gently rewarm before serving.
• For red bean and sausage cakes:
  • Sauté sausage in large skillet over medium-high heat until cooked through, breaking up sausage, 4 to 5 minutes. Transfer to small bowl. Set aside.
  • Place beans, chili powder, cumin, scant 1/4 teaspoon salt, a food processor, pulsing until most beans are chopped. Add sausage. Pulse until well combined and some chunky texture remains. Place in the refrigerator, until cold, divide mixture in fourths and shape each portion into four, thick, 3-inch-diameter patties. Refrigerate until ready to cook. NOTE: May be prepared ahead to this point.
  • Coat a skillet with nonstick spray. Heat over medium-high heat. Add patties; cook until brown, 3 minutes per side.
• For tomatoes:
  • Place tomatoes in a bowl and pour about ¼ cup champagne vinaigrette over the tomatoes. Stir to coat each piece. Set aside. Drain before serving. NOTE: May be prepared several hours ahead.
• To poach eggs:
  • Bring large skillet of salted water to simmer over medium heat. Add vinegar.
  • Crack eggs, placing each egg in small bowls or ramekins. Carefully slip each egg into simmering water. Cook until whites are just set, and yolks are still runny, adjusting heat as needed to maintain gentle simmer, about 3 minutes. Using a slotted spoon, transfer poached eggs to paper towels to drain. Gently blot dry.
• To serve:
  • Arrange bean cakes on two plates. Place 1 egg on each cake. Pour poblano cream over eggs and top with salsa. Arrange tomatoes alongside.

Original Recipe from Bon Appetit

Inspired by a recipe in Bon Appetit’s magazine issue many years ago, this version has been enhanced and tweaked. For a glance at the original version click on the below.

https://www.bonappetit.com/recipe/red-bean-and-sausage-cakes-with-poached-eggs-and-cilantro-salsa