Island Breakfast: Black Bean Puree, Scrambled Eggs, Pico de Gallo, & Sliced Avocado

Prep time: 10 minutes

Cook time: 15 minutes

Serves 2

Ingredients:

4 eggs

1 can black beans

1 large avocado

1 small yellow onion

1 tsp hot sauce

1/2 tbsp butter

3 tbsp premade pico de gallo

1 clove minced garlic

1 sprig fresh cilantro

Salt and pepper to taste

How-To:

1. Chop onion into medium sized slices, and put aside.

2. Drain black beans, and in a large nonstick frying pan over medium heat, add butter and onion. Once onion begins to become translucent and fragrant, add black beans, hot sauce, salt and pepper, and garlic.

3. Simmer for 6-8 minutes, then transfer everything to a blender. Blend on "puree" setting until desired consistency is reached (shorter blend time for chunkier mixture, longer for smoother).

4. Leave black bean puree in blender until ready to serve. Meanwhile, in a medium frying pan, cook scrambled eggs.

5. Slice avocado into thin slices.

6. Serve eggs with pico de gallo on top, and black bean puree and avocado on the side. Garnish with fresh cilantro.

Enjoy!

Tip: Sour cream is great on the black bean puree as a topping along with the pico de gallo and cilantro!