Monday, October 28, 2013

Vegetarian: Avocado, Egg, and Black Bean Breakfast Sandwiches

It's been awhile since my last post! I've recently moved in to a new apartment in Mexico City where I actually have a functioning kitchen. And, I'm not afraid that the stove is going to explode every time I light it. Perhaps more recipes soon to come?

 This morning for a late breakfast, I made a hearty meal to warm me up post-chilly-weather-workout. (Yes, really. Mexico City can get pretty cold in the night and early morning hours). Fast, filling, and easy, here's the recipe for one delicious breakfast sandwich:

Ingredients:

2 slices whole-grain bread

1 egg

1/2 avocado, sliced

Refried black beans (or cooked and pureed black beans)

Salt and pepper


Directions:

In a small bowl or coffee cup, beat the egg. In a small frying pan over low heat, pour in the egg. Leave the egg to cook in one piece (no more mixing, no scrambling the egg).

While the egg is cooking, place both slices of bread in the toaster. Toast on the lowest setting--you want the toast warm and slightly crunchy. Slice the avocado into small strips. Spread the refried black beans over one slice of the toast and top with avocado slices. Sprinkle salt and pepper over the avocado and black beans.

Flip the egg that has been cooking, and make sure it is cooked all the way through. Place the egg on top of the avocado slices, and top with the other slice of bread. Serve with potatoes on the side, and enjoy!