Mexican Breakfast Bowl

Ingredients · 2 servings

• 4Egg
• 240 gBlack bean, cooked and drained
• 150 gAvocado, sliced
• 120 gSalsa
• 20 gCheese, grated
• 10 gOlive oil
• 2 gSalt
• 1 gBlack pepper, ground
• 30 mlWater

Equipment

stovetop, mixing bowls, skillet, saucepan, spatula, spoon, knife, cutting board, measuring spoons, serving spoon

Instructions

1. 1
   Gather Ingredients

   Gather and measure all ingredients, then set out 2 bowls, a skillet, saucepan, spatula, spoon, knife, cutting board, and measuring spoons. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Warm Beans

   Heat black beans with water and 1 pinch of salt in a small saucepan over medium heat until steaming and lightly thickened. · 5 min

   What to look for: Beans look glossy, hot, and slightly saucy.

3. 3
   Fry Eggs

   Heat olive oil in a nonstick skillet, crack in the eggs, season with remaining salt and black pepper, and fry until whites are set. · 4 min

   What to look for: Egg whites are opaque and set while the yolks remain glossy.

4. 4
   Slice Avocado

   Cut the avocado in half, remove the pit, scoop out the flesh, and slice it while the beans and eggs finish cooking. · 3 min

   What to look for: Avocado slices are smooth, green, and intact.

5. 5
   Build Bowls

   Divide the warm black beans between 2 bowls, then top each portion with 2 eggs, avocado slices, salsa, and grated cheese. · 2 min

   What to look for: Each bowl has beans on the bottom with eggs and toppings evenly arranged.

6. 6
   Serve Hot

   Serve immediately while the eggs are hot, with salsa spooned over the beans so the cheese softens slightly. · 1 min

   What to look for: Cheese begins to soften and the salsa looks fresh on top.