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Open-Faced Tamale Eggs Benedict

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Dawn Buckley Fisher

Blog Name

Fenomenale 2015

Open-Faced Tamale Eggs Benedict

Pork Tamales, Arroz, Frijoles Refritos, Salsa Roja, Salsa Verde

A new twist on a classic using tamales, rice and bean sauce.

Serves 4

15 Minutes

10 Minutes

  • 4 Del Real Pork Tamales
  • 2 cups Arroz
  • 1 cup Frijoles Refritos
  • 1/2 cup Salsa Roja
  • Salsa Verde, as needed
  • 4 eggs
  • 1 avocado, sliced
  • cilantro, optional

Preheat a nonstick skillet to medium heat. Slice each tamale in half lengthwise. Place split side down in skillet. Brown each side for 3 minutes. While tamales are cooking combine beans and salsa roja in a small saucepan over medium heat; stirring occasionally. When tamales are brown, remove from skillet and keep warm. Warm rice in microwave for 2 minutes. Fry eggs to desired doneness. Assemble plates as follows per serving: 1/2 cup rice, split tamale, bean sauce, egg, salsa verde, avocado slices and cilantro.