Soak the red beans overnight in water and drain. Saute the onions and jalapeno, add the soaked red beans and cover with chicken stock. Allow to simmer on medium heat until the beans are soft.

​Season to taste with salt and pepper. Puree the mixture and allow to cool.

​Scoop the bean mixture into 24 patties of 1/4 cup each. Bread each patty by dredging in the flour, egg wash then bread crumbs, then line up and set aside on a sheet pan.

​In a heavy bottom skillet, heat the oil until a drop of water spatters. Using tongs, fry each patty in the hot oil on both sides. Remove and let sit to dry on paper towel.

​Poach your eggs and place over top of patty. Can be garnished with shredded Cheddar and green onions.