I think I’m in denial that summer is officially over. Most of the recipes I’m posting for the “kick off” of this blog would be considered summer fare. And they are, except that I have at least one of them in my fridge all year round. It’s my way of clinging onto the sights and smells of a season just past, or feverishly anticipating what will soon be coming around the corner. Although I look forward to the thick stews and roasts that come with the sweater, then coat, then arctic parka season, I like to keep a little glimpse of summer peeking out of the fridge.
So whether you are wearing a sweater or bikini, are craving a stick-to-your-ribs, get-me-through-the-morning meal, or even suffering from a massive hangover, this Mexican Breakfast is sure to satisfy! And you can make this faster than you can drive to McDonalds and leave the drive-thru with Sausage McMuffin dripping down your chin.
A little reality check. The photo above is made with the portions in the recipe below, which is a very robust serving. But when I make this for my husband, it looks more like this – piled high with extra everything, and sometimes an extra egg:
Okay, I’ll say it – I have been known, on occasion, to eat this much as well! If you dare to eat it slathered like this, though, you will NOT need lunch….or probably even dinner.
You could substitute sour cream for greek yogurt. I prefer the yogurt because it has less calories, more protein and less fat. Plus, it tastes identical, so I opt for the slightly healthier topping.
Ingredients
2 eggs
sea salt & pepper to taste
½ cup black beans (canned, drained)
¼ cup greek yogurt (or sour cream)
¼ cup Pico de Gallo
1 avocado
1 lime
sea salt
Directions
- Mash up the avocado and stir in the lime and a pinch of salt for a fast guacamole.
- Make a batch of Pico de Gallo or use store-bought.
- Beat eggs in a small bowl and add pepper & salt. Place in a pre-heated 8-inch skillet or frying pan that has been lightly coated with canola oil spray (even if your pan is non-stick I suggest using spray to making flipping easier). Cook, undisturbed, on medium-low heat until edges firm up and eggs are almost completely cooked. Flip and let cook another minute or until desired doneness.
- While eggs are cooking, open and drain 1 15 oz. can of black beans. Refrigerate unused portion.
- Make guacamole by mashing the avocado in a bowl with a fork, and add in fresh lime juice and sea salt to taste.
- To assemble, slide egg “disc” onto serving plate. Cover with black beans. Spread guacamole over black beans. Add pico de gallo and top off with a large dollop of greek yogurt.
Serve hot immediately.
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