Eggs Benedict with Black Bean Patties

Ingredients:

Black bean patties

• 1 can (425 g) canned black beans, rinsed
• 0.5 cup frozen corn, do not defrost
• 1/4 cup quick-cooking oats
• 1 sachet (30 g) taco seasoning
• 1 grated clove of garlic
• 1 large egg
• 4-6 tbsp. l. olive oil

Creamy sauce

• 110 g butter at room temperature, cut into 4 pieces
• 3 egg yolks, beaten
• 2 tablespoons freshly squeezed lime juice
• 170 g very thin slices of ham
• 4 poached or fried eggs
• 1/4 cup chopped pickles
• 1/4 cup chopped fresh cilantro
• 2 plum tomatoes, seeded and chopped

Preparation:

1. Black bean patties:
   
   Mash the beans in a large bowl until they form a chunky paste (for texture). Add the corn, oats, taco seasoning, and garlic. Stir to distribute the ingredients evenly, taste, and adjust the seasoning with salt if needed. Add the egg. Cover the bowl and refrigerate for 15 minutes to rehydrate the oats.
2. Heat olive oil in a large nonstick skillet over medium heat. Form the bean mixture into 4 equal balls. Place them in the skillet and press them down with a spatula. Fry on one side until golden brown and crisp, about 8 minutes. Flip and fry on the other side until golden brown, another 5-8 minutes. Transfer to serving plates.
3. Creamy sauce:
   
   In a bowl set over a pan of simmering water (the bottom of the bowl should not touch the water), place a knob of butter, egg yolks, lime juice, a splash of water, and a pinch of salt. Whisk continuously until the butter is melted, then add another knob of butter, whisking until melted. Continue adding the butter pieces one at a time, whisking and melting between additions, until all the pieces are incorporated. Taste and add salt if necessary. Keep the sauce warm.
4. Divide the ham into 4 portions and place one on top of each black bean patty. Top with an egg, drizzle with sauce, and sprinkle with pickles. Garnish with cilantro and tomatoes. Serve warm.