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savory breakfast plate

Savory Breakfast Plate with Smoky Black Beans and Jammy Eggs

Smoky cumin black beans, garlicky wilted greens, two jammy eggs and chili lime avocado on sourdough toast. About 27g protein and 15g fiber in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American, Mexican
Calories: 580
Ingredients Method

Ingredients
  

Jammy eggs
  • 2 large pasture-raised eggs cold from the fridge
Smoky black beans
  • 1 tsp extra virgin olive oil
  • 1 garlic clove minced
  • 1/4 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1 pinch chipotle powder or cayenne
  • 1/2 cup cooked black beans home-cooked, or canned, drained and rinsed
  • 2 tbsp water
  • 1 pinch sea salt
Garlicky greens
  • 1 tsp extra virgin olive oil
  • 1 garlic clove thinly sliced
  • 2 cups baby spinach packed, or chopped kale
  • 1 tsp fresh lime juice
  • 1 pinch sea salt
Avocado toast
  • 1 slice sourdough bread or sprouted grain
  • 1/2 ripe avocado
  • 1 tsp fresh lime juice
  • 1 pinch red pepper flakes
  • 1 pinch flaky sea salt
To finish
  • 1 scallion thinly sliced
  • 1 tbsp fresh cilantro chopped
  • 1 lime wedge

Method
 

  1. Bring a small pot of water to a gentle boil. Lower in the eggs with a spoon and simmer for 7 minutes for jammy yolks. Move them to a bowl of cold water for 2 minutes, then peel.
  2. While the eggs cook, warm 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic, cumin, smoked paprika and chipotle and stir for 30 seconds until fragrant.
  3. Add the black beans, water and a pinch of salt. Simmer for 3 to 4 minutes, mashing a few beans with the back of your spoon, until thick and glossy. Slide the beans onto your plate.
  4. Add the second teaspoon of olive oil and the sliced garlic to the same skillet. After 30 seconds, add the spinach and a pinch of salt and toss for 1 to 2 minutes until just wilted. Finish with 1 teaspoon of lime juice.
  5. Toast the sourdough in a toaster or a dry skillet. Smash the avocado on top with 1 teaspoon of lime juice, the red pepper flakes and flaky salt.
  6. Add the greens and the toast to the plate. Halve the eggs and set them on top, then finish with scallion, cilantro and a lime wedge.