Many mornings I rush around trying to get the kids off to school and also cook a healthy breakfast. I find myself simultaneously signing school papers, emptying the dishwasher, getting a load of laundry started, making sure the kids’ backpacks are ready, braiding hair. . . do you get where I’m going? One of my favorite savory breakfasts, huevos rancheros, has a bit of a kick to it and is a nice change from my usual scrambled eggs. I make use of some staples I always have on hand to create a quick and nourishing meal.
Black bean puree (made ahead of time and stored in the fridge) gets topped with two fried eggs, a dollop of sour cream, a spoonful of salsa, and if I’m going to get really fancy, I add some avocado and cilantro. Huevos rancheros – without the grain.
Serves 2
Make the beans ahead of time and store in an airtight container in the refrigerator for up to one week.
Save RecipeIngredients
- 1 (15-ounce) can black beans, drained (or 1 cup dried black beans soaked overnight, drained, and simmered in water until tender)
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Celtic sea salt
- 1 tablespoon ghee
- 4 large eggs
- 2 tablespoons salsa
- 2 teaspoons sour cream
- 2 tablespoons chopped cilantro
- 1 avocado, sliced
Instructions
- Place beans, lime, garlic and salt in the bowl of a food processor or blender. Puree.
- Melt ghee on a large skillet over medium-high heat. Crack eggs over skillet and cook until whites are no longer translucent. Smear a couple tablespoons of bean puree on the plate. Top with two eggs, salsa, sour cream, cilantro and avocado. Serve immediately.
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