Southwestern English Muffin Breakfast
by Marjan
Sunny, spring mornings make it easy to jump out of bed and create an inspired breakfast to start the day nourished. However, some weekends, it is really hard for me to leave my nest to gather ingredients for a lazy breakfast. So I hunt and gather my ingredients from my pantry and fridge.
This morning, I created my own inspired Southwestern breakfast muffin with poached eggs, black beans, and guacamole. It was so good that I just had to share it with you!
Sometimes the best creations come from leftovers! Yesterday, we had a small gathering at my house, therefore I had already prepared guacamole. These days, my fridge has a weekly supply of cooked black beans in which I enjoy with rice and season it depending on my craving. Of course, we have fresh eggs from our chickens in the yard. There is no better way to start your day than with a high protein content breakfast that is light, healthy, tasty, and simply beautiful!
Try this recipe at your next brunch! I am certain it will please.
Ingredients (serves 6)
1 can black beans or 1 cup uncooked black beans cooked in 4 cups of water with 1 teaspoon of salt- cook until soft, usually 1-2 hours in a pressure cooker
1 teaspoon taco seasoning (can substitute with a dash of cumin powder, salt, pepper, garlic powder)
6 eggs
3 English muffins- split in half
Guacamole
Prepare in advance cooked black beans.
Prepare my recipe for Guacamole in advance. In a small pan, heat cooked black beans and season with taco seasoning.
Bring a large pot of water to boiling. Add salt and 1 teaspoon of white vinegar or lemon juice and turn off heat; cover with lid. In 6 small bowls, crack open each egg individually making certain not to break the yolk. With a large slotted spoon, stir water in one direction; immediately one by one gently drop egg into water (I like to poach 3 at one time). Let stand for 3 minutes with lid. Remove egg from water using a slotted spoon and place on a thick paper towel to absorb water.
Toast muffins. Spread one large heaping spoon of black bean on top of each toasted muffin. Gently place one poached egg on top. Garnish with guacamole. Simply deliciosos!
Sunny, spring mornings make it easy to jump out of bed and create an inspired breakfast to start the day nourished. However, some weekends, it is really hard for me to leave my nest to gather ingredients for a lazy breakfast. So I hunt and gather my ingredients from my pantry and fridge.
This morning, I created my own inspired Southwestern breakfast muffin with poached eggs, black beans, and guacamole. It was so good that I just had to share it with you!
Sometimes the best creations come from leftovers! Yesterday, we had a small gathering at my house, therefore I had already prepared guacamole. These days, my fridge has a weekly supply of cooked black beans in which I enjoy with rice and season it depending on my craving. Of course, we have fresh eggs from our chickens in the yard. There is no better way to start your day than with a high protein content breakfast that is light, healthy, tasty, and simply beautiful!
Try this recipe at your next brunch! I am certain it will please.
Ingredients (serves 6)
1 can black beans or 1 cup uncooked black beans cooked in 4 cups of water with 1 teaspoon of salt- cook until soft, usually 1-2 hours in a pressure cooker
1 teaspoon taco seasoning (can substitute with a dash of cumin powder, salt, pepper, garlic powder)
6 eggs
3 English muffins- split in half
Guacamole
Prepare in advance cooked black beans.
Prepare my recipe for Guacamole in advance. In a small pan, heat cooked black beans and season with taco seasoning.
Bring a large pot of water to boiling. Add salt and 1 teaspoon of white vinegar or lemon juice and turn off heat; cover with lid. In 6 small bowls, crack open each egg individually making certain not to break the yolk. With a large slotted spoon, stir water in one direction; immediately one by one gently drop egg into water (I like to poach 3 at one time). Let stand for 3 minutes with lid. Remove egg from water using a slotted spoon and place on a thick paper towel to absorb water.
Toast muffins. Spread one large heaping spoon of black bean on top of each toasted muffin. Gently place one poached egg on top. Garnish with guacamole. Simply deliciosos!
