When I was a kid I really couldn’t stand eggs, but my dad loved scrambled eggs, so my mom made them for breakfast often – usually with onions – just how he liked them. Since I really didn’t have a choice some mornings, I’d ask my mom to just give me the dried leftovers in the pan, because I knew they wouldn’t be runny! I still don’t like runny eggs very much, but I’ve grown to have a mad love affair with eggs – especially recently. They are God’s perfect little package of protein, and they are unbelieveably versatile. I love egg served scrambled, I like them hard-boiled in salad, or served in egg salad sandwiches. I even love them dropped in delicious bowl of authentic Ramen soup. I also adore them included in eggplant parmesan like my mom used to make, and the list goes on.
One of my favorite ways though, is to prepare them in a pan with fresh ingredients for brunch, like this dish. I also prepare a similar dish, but the eggs are cooked with a little fresh marinara sauce. Anyway, this is a very healthy and delicious way to start your day. I hope you have a chance to try it!
Southwestern Poached Eggs with Black Beans
Serves 2
Ingredients
2 eggs
2 eggs
1/2 c black beans
1/2 white onion, chopped
1/2 avocado, chopped
dollop plain greek yogurt or sour cream (I prefer yogurt)
1/4 c up red bell pepper, chopped
about 5 sweet cherry tomatoes, halved
a few sprigs of cilantro
splash of olive oil
salt and black pepper to taste
a couple splashes of water
Preparation
Preheat top broiler. In small to medium-sized fry pan, heat olive oil. Add the onions and red bell peppers and saute for a few minutes. Add the black beans and continue cooking until heated through. Now add some of the tomatoes and cilantro, and try to evenly distribute in the pan Add the salt and pepper
Break one egg at a time in the center of the pan, and over the bean Try not to break the yoke, but use your fork to help the clear part of the egg sink into the beans, onions, etc. Turn the heat up slightly and let the steam from pan and the veggies/beans begin to cook the eggs.
You’ll notice that after a minute or so, the liquids at the bottom of the pan will evaporate, so have your water nearby so you can drizzle around the edges Turn the pan to distribute the water, as it helps the egg cook and all the flavors blend together.
If you don’t like the egg yolk loose, put the pan under the direct heat of the broiler until it cooks to your liking. Once the egg is cooked, remove from the heat and sprinkle with additional chopped tomatoes, avocado and then the feta cheese. Garnish with cilantro.
Serving Suggestion
Enjoy as is, with your favorite toast, or a side of salsa and a dollop of greek yogurt is all you need.
Enjoy as is, with your favorite toast, or a side of salsa and a dollop of greek yogurt is all you need.
Jodi, I am such a egg person too!
This looks so good and such a healthy meal for any time of the day!
Remember, "No runny Eggs!"
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