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1
For the black bean patties: Mash the beans in a large bowl, leaving some of the bean texture.
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2
Stir in the corn, oatmeal, taco seasoning and garlic.
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3
Stir to combine, taste and then season with a pinch of salt and a few grinds of black pepper.
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4
Fold in the egg.
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5
Cover the bowl and refrigerate for 15 minutes to hydrate the oats.
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6
In a large nonstick pan, heat the oil on medium heat.
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7
When the oil begins to swirl a bit, use an ice cream scoop to portion the black bean mixture equally into 4 balls.
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8
Drop them into the pan, then press each into a patty shape with a spatula.
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9
Cook on one side until golden and a bit crisp, about 8 minutes.
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10
Flip and cook on the other side until slightly crisped, 5 to 8 minutes more.
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11
Remove to individual serving plates.
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12
For the cream sauce: In a double boiler with the water boiling but not touching the pot above, add a piece of the butter, the yolks, lime juice, a splash of water and a pinch of salt.
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13
Whisk continuously while the butter melts, then add another piece of butter, working it in until it melts.
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14
Continue adding the butter pieces one at a time, whisking and melting between additions, until all the pieces are whisked in.
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15
Taste and adjust with salt if needed.
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16
Keep warm on the double boiler.
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17
Divide the ham into 4 servings and place a portion on top of each black bean patty.
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18
Top each with an egg, drizzle over the sauce and sprinkle with pickles.
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19
Sprinkle the plate with cilantro and tomatoes.
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20
Serve warm.
