Ingredients

• 1 cup fresh cilantro leaves plus 2 tablespoons chopped cilantro
• 1/3 cup bottled green taco sauce
• 5 ounces breakfast sausage roll
• 1 15-to 16-ounce can kidney beans, drained well
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon (scant) salt plus additional for poaching liquid
• Nonstick vegetable oil spray
• 4 large eggs
• 3/4 cup chopped seeded plum tomatoes

Instructions

1. Puree 1 cup cilantro leaves and taco sauce in mini processor until almost smooth. Sauté sausage in large skillet over medium-high heat until cooked through, breaking up sausage finely, 4 to 5 minutes. Transfer to small bowl. Reserve skillet.
2. Using on/off turns, blend beans, chili powder, cumin, scant 1/4 teaspoon salt, and 2 tablespoons chopped cilantro in processor until most beans are chopped. Add sausage. Blend using 4 or 5 on/off turns (some chunky texture should remain). Using wet hands, shape mixture by generous 1/3 cupfuls into four 3-inch-diameter patties.
3. Coat reserved skillet with nonstick spray. Heat over medium-high heat. Add patties; cook until brown, 3 minutes per side.
4. Add 2 inches water to another large skillet; add salt and bring to boil. Reduce heat to medium-low. Crack eggs into water. World's Simmer until whites are firm and yolks are cooked, 2 to 3 minutes for runny yolks.
5. Arrange patties on plates; sprinkle with tomatoes. Top each with 1 egg, then salsa.