Flavors of the southwest combine to create a restaurant-worthy brunch recipe that will be sure to impress your guests!
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1 2/3 cups all-purpose flour
2/3 cup yellow cornmeal
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup Land O Lakes® Butter, melted, cooled
1 large Land O Lakes® Egg
1 cup Roasted Tomato Salsa
2 (15-ounce) cans black beans, rinsed, drained, slightly mashed
Southwest Hollandaise Sauce
3/4 cup Land O Lakes® Butter
1/4 cup water
3 large Land O Lakes® Eggs (yolks only)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
12 large Land O Lakes® Eggs, poached
Heat oven to 400ºF. Spray 15x10x1-inch baking pan with no-stick cooking spray. Set aside.
Combine flour, cornmeal, sugar, baking powder and salt in bowl. Set aside.
Whisk milk, 1/2 cup butter and 1 egg together in another bowl. Add egg mixture to flour mixture; stir just until combined. Spread into prepared pan. Bake 15 minutes or until light golden brown and toothpick inserted into center comes out clean. Cut into 12 rounds using 3-inch round cookie cutter.
Combine roasted tomato salsa and mashed black beans in bowl. Set aside.
Place 3/4 cup butter in bowl; microwave 30-40 seconds or until melted. Set aside.
Whisk water, egg yolks, chili powder, ground cumin, garlic salt and ground red pepper together in 1-quart saucepan until well mixed. Cook over low heat, whisking constantly, 12-15 minutes or until mixture is thickened. Remove from heat; very slowly whisk in butter.
Top 1 cornbread round with small handful arugula, 1/4 cup bean mixture, 1 poached egg, and 1 tablespoon hollandaise sauce.
- The cornbread and bean mixture can be made up to one day before serving. Hollandaise sauce should be prepared just before serving as reheating can cause it to separate.
- To poach eggs, see Anyday Poached Eggs recipe.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.