Thursday, October 4, 2012

Mexican-Style Open-Faced Breakfast Sandwich

The flavors of Latin American cooking are well pronounced in this dish. The spices, heat, textures…all make many Latin American dishes among my favorites.  This dish is in homage to Latin American Cuisine and particularly some of the tasty Mexican flavors I love.  This is a 3-in-one recipe that I know you will LOVE!

“Un-fried” Beans (think refried beans without the fat)
  • 1 can (15 ounces) Black Beans, drained
  • ¼ - ½ Cup Chicken Broth
  • ½ teaspoon Cumin
  • Salt, to taste
 Easy Avocado Salsa (think guacamole chunky with tomatoes)
  • 2 Large Avocados, diced
  • 1 Small Plum Tomato, seeded and diced
  • 1 JalapeƱo Pepper, minced
  • Juice from ½ lime
  • 1 Scallion, sliced
For the sandwich:
  • 2 Flatbread Sandwich Thins (4 halves) or 4 slices of bread
  • 4 eggs
  • Favorite hot sauce
First, in a small saucepan or skillet, heat the ingredients and smash with a fork or potato masher until desired consistency is achieved.  (I like them a little chunky and not too thick)

Second, combine ingredients of avocado salsa in a small bowl to combine. 

Third, toast the bread and cook the eggs as desired.  I like them fried, but poached and scrambled work amazingly as well.

Finally, assemble by laying slices of toasted bread down, smear a quarter of the beans on each slice, spoon a quarter of the avocado salsa over that, top with egg of choice, and finish it off with your favorite hot sauce.

It amazes me how satisfying smaller portions can be.  Having something like beans included in your meal help bulk it up and make it more substantial so you don’t feel deprived.  Flavorful food such as with spices and chilies also help to scratch that itch we all feel when we just want to eat!  I hope you try this recipe…it is truly delicious!  

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