In a small bowl combine 1/2 cup black beans (drained and rinsed), 2 teaspoons lime juice, and 1/4 teaspoon kosher salt. Mash with a fork until mostly smooth with a few small chunks. Set aside.

Toast the 4 slices whole-grain bread to your desired doneness and place them on plates.

Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering.

Carefully crack the 4 eggs into the skillet, spacing them so they do not touch. Cook until the egg whites are set and no longer translucent.

If you want runny yolks: carefully flip each egg and cook about 1 minute more (over-easy). For firmer yolks: cook longer after flipping. If you prefer broken yolks, break each yolk right after cracking the egg into the pan and cook until set.

Divide the mashed black beans evenly among the toasted bread slices and spread to cover each slice.

Divide the 1/4 cup salsa evenly over the bean-spread toast (about 1 tablespoon per slice).

When the eggs are done, place one egg on top of each prepared toast.

Sprinkle the 2 tablespoons chopped fresh parsley evenly over the toasts. Serve immediately.