Using a special creamy salsa as a topping, this breakfast treat packs a bit of a kick. If you'd like your dish to have extra pep, use a hot salsa or add a couple of drops of hot sauce to the mix. If cheese makes you nervous, you can omit it, but the small amount called for in this recipe adds a lot of flavor without much fat.

If you're like me, you'll want to double the topping ingredients so you have some leftover for use as a dip with your favorite tortilla chips. In fact, the original inspiration behind this dish came from a bit of leftover salsa mixed with cream cheese -- an all-time favorite of my sister's -- that wanted to be paired with black beans and poured over a poached eggs and English muffins. You'd be surprised what finds its way to your table when presented with a challenge ... and you'd be surprised at how good it tastes!

I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . I'd also encourage you to experiment with this month's recipe and make it your own. Enjoy!

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Tex-Mex Eggs Benedict 1/2 c. prepared salsa 1/3 c. black beans 1/4 c. fat free cream cheese 4 eggs, poached 2 English muffins, split and toasted 1 oz. sharp grated cheese 2 T. sliced green onions In a small bowl, combine the salsa, black beans and cream cheese. Set aside. Meanwhile, poach the eggs and toast the English muffins. To assemble, place two English muffin halves on a serving plate. Place a poached egg on each muffin half. Sprinkle a fourth of the grated cheese on each poached egg and carefully pour a quater of the prepared salsa mixture over the top of the cheese. Sprinkle the tops with green onions. Repeat with the remaining ingredients and serve immediately. Yields: 2 servings Preparation Time: 15 minutes