Sunny's Black Bean and Ham Eggs Benedict

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 10 min (includes chilling time)
  • Active: 55 min
  • Yield: 4 servings
Share This Recipe


Black Bean Patties:

One 15-ounce can black beans, rinsed and drained

1/2 cup frozen corn (do not thaw)

1/4 cup instant oatmeal 

One 1.25-ounce packet taco seasoning mix 

1 clove garlic, grated on a rasp 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 egg, beaten 

4 to 6 tablespoons olive oil

Cream Sauce:

1 stick butter, at room temperature, cut into 4 pieces

3 egg yolks, beaten until they lighten in color 

2 tablespoons fresh lime juice 

Kosher salt 

6 ounces deli ham, sliced paper thin (if you go to the counter) 

4 poached or sunny-side up eggs 

1/4 cup chopped dill pickles 

1/4 cup lightly chopped fresh cilantro

2 Roma or plum tomatoes, seeded and chopped 


  1. For the black bean patties: Mash the beans in a large bowl, leaving some of the bean texture. Stir in the corn, oatmeal, taco seasoning and garlic. Stir to combine, taste and then season with a pinch of salt and a few grinds of black pepper. Fold in the egg. Cover the bowl and refrigerate for 15 minutes to hydrate the oats.
  2. In a large nonstick pan, heat the oil on medium heat. When the oil begins to swirl a bit, use an ice cream scoop to portion the black bean mixture equally into 4 balls. Drop them into the pan, then press each into a patty shape with a spatula. Cook on one side until golden and a bit crisp, about 8 minutes. Flip and cook on the other side until slightly crisped, 5 to 8 minutes more. Remove to individual serving plates.
  3. For the cream sauce: In a double boiler with the water boiling but not touching the pot above, add a piece of the butter, the yolks, lime juice, a splash of water and a pinch of salt. Whisk continuously while the butter melts, then add another piece of butter, working it in until it melts. Continue adding the butter pieces one at a time, whisking and melting between additions, until all the pieces are whisked in. Taste and adjust with salt if needed. Keep warm on the double boiler.
  4. Divide the ham into 4 servings and place a portion on top of each black bean patty. Top each with an egg, drizzle over the sauce and sprinkle with pickles. Sprinkle the plate with cilantro and tomatoes. Serve warm.