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Eggs Cubano with Chicken Mango Habañero Sausage, Spicy Black Beans & Sofrito Hollandaise

6 eggs
¼ cup white vinegar
1 Tbsp salt
6 SAAG’S® Naturals Chicken Mango Habañero Sausages, scored (shallow cuts made about an inch apart on two sides of each of the sausages)
Cilantro sprigs, for garnish
 
Spicy Black Beans
¼ cup diced yellow onion
1 clove garlic, minced
1 Tbsp canola oil
1 14 oz can black beans, rinsed and drained
1 cup fresh tomato salsa
Salt and pepper to taste
 
Sofrito Hollandaise
2 slices bacon, cut in small pieces
½ cup finely chopped yellow onion
1 garlic clove, minced
1 Tbsp chile powder
3 egg yolks
1 Tbsp water
2 Tbsp lemon juice
8 oz butter, softened
Salt and pepper to taste
To poach eggs, place a large skillet on stove and fill ¾ with water. Bring to a gentle simmer; stir in vinegar and salt. Set up a baking pan filled half way with hot tap water next to or on stove. Crack eggs, one at a time, into a small bowl being sure not to break the yolk. Inspect for and remove any shell pieces. Gently pour each egg into simmering water. Repeat but do not crowd eggs in the pan. Cook eggs 4 to 5 minutes. Use a slotted spoon to carefully lift out the eggs and keep warm in hot water pan until ready to serve.
 
To cook sausage, pan fry, grill or roast until just heated through, 6 to 8 minutes.
 
To serve, spoon about half a cup of black beans on each plate. Cut sausages in half lengthwise and place on top of the beans. Carefully remove eggs from warm water with a slotted spoon; rest spoon briefly on a cloth before positioning eggs on beans. Spoon hollandaise over eggs and garnish with cilantro.
 
Spicy Black Beans
In a saucepan on medium heat, cook onion and garlic in the oil until onions are soft and translucent. Stir in beans and salsa; bring to a boil, then reduce heat to maintain a gentle simmer and cook until thickened. Turn off heat and cover to keep warm.
 
Sofrito Hollandaise
NOTE: This recipe can be made up to 30 minutes before serving.
 
In a small skillet on medium heat cook the bacon and onion and garlic together until the bacon is lightly crispy and well rendered and onions are soft and translucent. Pour off excess bacon fat; stir in chile powder. Transfer “sofrito” to a small bowl; set aside.
 
In a stainless mixing bowl, combine egg yolks with water, lemon juice and a pinch of salt. Place bowl over a pan of just-simmering water. (The bowl should not touch the water.) Whisk mixture in a “Z” formation until it becomes very frothy and pale yellow. Add butter a tablespoon at a time and continue to whisk until it reaches a creamy-thick sauce consistency. Stir in sofrito mixture. Season to taste with salt and pepper. Set aside in a warm place until ready to serve.
 
Makes 6 servings