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Huevos Rancheros over Corn Waffles
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| From Cooking with Paula Deen, Quick and Easy 2009 |
Ingredients
• 3/4 cup baking mix
• 1/2 cup self-rising yellow cornmeal
• 3/4 cup whole milk
• 6 large eggs, divided
• 2 tablespoons vegetable oil
• 2 teaspoons sugar
• 1/2 cup frozen yellow corn, thawed
• 1 (10-ounce) can diced tomatoes and green chilies, drained
• 1 cup canned black beans, drained and rinsed
• 1 tablespoon chopped green onion
• 1 teaspoon minced fresh cilantro
• 5 tablespoons butter, divided
• 1/2 cup shredded Mexican cheese blend
• Garnish: chopped fresh cilantro
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Instructions
• Preheat waffle iron.
• In a large bowl, combine baking mix and cornmeal, whisking to combine. Add milk, 1 egg, oil, and sugar, stirring until well combined. Gently stir in corn.
• Pour batter onto waffle iron, and cook until waffles are brown. Set aside, and keep warm.
• In a medium bowl, combine tomatoes, black beans, green onion, and cilantro. Stir well, and set aside.
• In a small skillet, heat 1 tablespoon butter over medium-low heat. Fry 1 egg. Repeat with remaining butter and eggs.
To serve, place 1 fried egg on top of each waffle. Sprinkle cheese evenly on top of each egg. Top with black bean mixture. Garnish with chopped cilantro, if desired. Serve immediately.
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