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Homemade Black Bean and Egg Southwest Toast image

Black Bean and Egg Southwest Toast

This Black Bean and Egg Southwest Toast is a hearty and nutritious breakfast that fuses rich flavors with vibrant toppings!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Southwestern
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup black beans canned, drained, and rinsed
  • 2 teaspoons lime juice
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 4 large eggs
  • 4 slices whole-grain bread (optional: 2 slices per serving)
  • 1/4 cup salsa (no sugar added)
  • 2 tablespoons fresh parsley chopped

Equipment

  • Non-stick Skillet
  • Toaster
  • Mixing Bowl
  • Spatula

Method
 

  1. In a mixing bowl, combine the drained and rinsed black beans with lime juice and kosher salt. Gently mash the beans with a fork until they are mostly smooth but still have some texture. Set aside.
  2. Heat the olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook the eggs to your desired doneness—sunny-side up, over-easy, or scrambled.
  3. While the eggs are cooking, toast the slices of whole-grain bread in a toaster until golden brown and crispy.
  4. Spread a generous layer of the black bean mixture on each slice of toast. Top with the cooked eggs, followed by a spoonful of salsa. Finally, sprinkle with fresh parsley for a pop of color and flavor.
  5. Serve the Black Bean and Egg Southwest Toast warm, and enjoy this delightful and nourishing meal.

Notes

  • For a vegan option, replace the eggs with scrambled tofu or chickpea flour scramble.
  • Use avocado instead of olive oil for an extra creamy texture and healthy fats.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.