Benedict Rancheros

Name: Benedict Rancheros
Ingredients: 1 jalapeño chile; 1 teaspoon extra-virgin olive oil; 1 small shallot lobe, chopped; 1 clove garlic, chopped; 1 poblano chile, stemmed, seeded, and chopped; 1/2 teaspoon ground cumin; 1 cup canned crushed tomatoes in their juices; 1/2 cup water, plus more as needed; 2 eggs; Kosher or sea salt; Freshly cracked black pepper; 1 tablespoon finely chopped fresh cilantro leaves; 1/4 cup cooked black beans, preferably homemade (page 47), rinsed and drained; 1/4 cup black bean cooking liquid (or water if canned), plus more as needed; 1 corn muffin or square of cornbread

By Joe Yonan

April 10, 2011

I love a good corn muffin, and nobody makes one better than Loic Feillet of Panorama Baking in Alexandria, Virginia. The muffin is so good, in fact—moist and studded with chewy little bits of corn—that as soon as I tasted it, I knew I’d incorporate it into an egg dish. The muffin reminded me of an artisanal English muffin, and I just happened to be working on a Mexican variation of eggs Benedict. How perfect! The corn muffin would replace the traditional corn tortilla in huevos rancheros, and I’d poach instead of fry the eggs. Immediately, I had a dish worthy of the muffin, but best of all, even a lesser muffin tastes great when capped off with these ingredients.

Note:

This recipe makes twice as much sauce as you need. Before adding the cilantro, refrigerate half of it in an airtight container for up to 1 week or freeze for several months, and use the extra sauce for more Benedict Rancheros another time, on quesadillas or nachos, or whisked with oil and vinegar for a salad dressing.

Recipe notes

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