Beans & Eggs

I love this breakfast! Unlike a typical morning meal, this one provides steady energy all morning, without being overly filling. Satisfying and simple.

This is great served alone with a fresh, hot mug of coffee. But it can also be served with a warmed corn tortilla underneath it all, stuffed inside a flour tortilla, or with a dry piece of toast on the side. It’s also scrumptious made with refried beans substituted for the black. Scrambled eggs work well too.- Customize it until you get your favorite combination.

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  • 1. Heat small frying pan over medium heat. Add oil and swirl around bottom of pan.
  • 2. Crack egg into pan. Cook to desired doneness. (I like the white cooked through with the yolk still runny, about 2 minutes, then flip and cook 1 minute more.)
  • 3. While the egg is frying, microwave beans for 1 minute.
  • 4. Plate beans on a salad or dessert plate. Sprinkle with onion granules.
  • 5. Slide egg on top of beans. Season with salt and pepper to taste.
  • 6. Plop a dollop of sour cream on top and spread all over the egg. Serve immediately. Enjoy the creamy goodness of sour cream mingling with egg yolk, coating the delicate egg white and hardy black beans!