Burgers one day, something fried the next, you know the routine. We often rush, rush through our days paying little mind to the crap we are shoving down our pie holes. In the name of convenience, we sacrifice our common sense to nourish ourselves well with the notion of simply filling that gnawing void in our belly.
Having served a busy week loaded with work, meetings, bad weather and busy kids, fast food managed to dominate our somewhat otherwise health consciences diet. There was plenty of “greasy” to lube the busy wheels! So, as we ventured out for a trip to the grocery this morning in hopes of restocking a bleak, empty pantry, we set our agenda towards the green and healthful plains.
By and far, I believe the vast majority of us, from time to time, are inclined to consider eating lighter. After a week of chucking down fast food, and waking up to feel the lag left over from it, a light brunch, as follows, was indeed the order of the day.
Poached Eggs on Black Bean Cakes with Roasted Red Bell Pepper Sauce
½ cup Brioche or Panko Bread Crumbs
2 cans (15 ounces each) black beans, drained and rinsed
6 green onions including some of the tender green tops, chopped
2 garlic cloves diced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
Freshly ground pepper
¼ cup yellow cornmeal
Roasted Red Pepper Sauce
6 Large Poached Eggs
Place bread crumbs in a food processor and process until crushed. Add beans, green onions, garlic, cumin, chili powder, salt, and pepper to taste and process until chunky. Form into 6 cakes. (Mixture will be sticky.) Place cornmeal in a flat dish or on waxed paper. Add cakes and turn until coated.
In a large nonstick skillet over medium heat, warm 2 tablespoons oil. Fry cakes until crisp, about 5 minutes on each side. Add more oil, if needed.
If serving with the bell pepper sauce, have the sauce warmed and ready.
To assemble, top each cake with a poached egg and a spoonful of Roasted Red Bell Pepper Sauce. Garnish each with a sprig of cilantro and serve immediately.
*Note: The Black Bean Cakes also make great vegan burgers!
Roasted Red Bell Pepper Sauce
-Makes about 1 cup
2 tablespoons butter
¼ cup chopped yellow onion
1 clove garlic, minced
1 tablespoon all-purpose flour
½ cup milk
1 red bell pepper, roasted, peeled and cut up (see note)
¼ teaspoon paprika
¼ tgeaspoon salt
Freshly ground pepper
In a small saucepsn over medium heat, melt butter. Add onion and garlic, sauté until tender, about 5 minutes. Add flour and stir until bubbly. Stir in milk and bring to a boil. Cook, stirring, until thickened, about 2 minutes. Sauce will be thick.
Place roasted bell pepper in food processor or blender and purée. Add onion mixture and process until smooth. Return to pan and add paprika, salt and pepper to taste. Serve warm.
Note: To roast the pepper, preheat the broiler. Cut pepper in half lengthwise and remove seeds and ribs. Make several 1-inch slashes around the edge of each pepper half. Place skin-side up on an aluminum foil-lined baking sheet. Press peppers down with the palm of your hand to flatten them. Broil until skin is charred, about 10 minutes. Remove from broiler, fold foil tightly over peppers, and let them steam for 10 minutes.