Mexican-Style Breakfast Sandwich

• 1 teaspoon cider vinegar or white, optional
• 1/3 cup canned black beans drained or rinsed
• 2 teaspoons lime juice
• cumin
• salt
• 3 tablespoons coriander coarsely chopped and divided
• 3 tablespoons peanut butter
• 2 tablespoons mayonnaise
• 1 tablespoon peppers canned adobo, in adobo sauce, chopped
• 2 eggs
• 2 whole wheat english muffins
• 2 slices cooked bacon crisp, broken in half, optional
• 4 tomato slices thin

1. 1. Bring a medium pot of water and vinegar to a simmer (vinegar helps the eggs to set). Meanwhile, in a medium bowl, use a fork to coarsely mash the beans with lime juice, cumin and salt. Stir in half the coriander. In a small bowl, stir peanut butter with mayonnaise and adobo peppers.
2. 2. Crack one egg into a small ramekin or bowl. Slide egg into simmering water. Repeat with the second egg. Simmer for 3 minutes. While eggs are cooking, split and toast English muffins. Remove eggs, one at a time, using a slotted spoon. Pat dry with paper towel and set on a plate.
3. 3. Spread both sides of English muffins with peanut butter mixture. Top base with bacon if using, then tomato slices, dollops of black bean mash, egg and coriander. Finish with tops of English muffins to form 2 sandwiches.

cider vinegar, black beans, lime juice, cumin, salt, coriander coarsely, peanut butter, mayonnaise, peppers, eggs, whole wheat english muffins, bacon crisp, tomato

Taken from www.yummly.com/recipe/Mexican-Style-Breakfast-Sandwich-1664856 (may not work)