I kinda feel like putting an egg with anything works. I’m not sure why this is or what magical powers the egg has in order to be able to pair with anything, but it’s the truth. I’ve taken so many different things we’ve had for dinner the previous night, and the next morning cracked an egg in it, and voila! Second breakfast.
Pulled pork, collard greens and sweet potatoes…
Meatloaf, mashed potatoes and peas…
It’s really one of my favorite things to do lately. (You’ll continue to see more of it, I’m sure…) As long as you have leftovers and eggs, you can have a completely different kind of meal. And the other day I had a really, really, really good one.
My husband and I had one of our favorite dinners- our Brazilian Steak night meal of Pan-Seared Steak, faux-fried Plantains, Garlicky Black Beans and Pico de Gallo. And since I ate all my steak, but had plenty of everything else, I figured I could make a killer breakfast out of it all. And I was sooooo very right.
WITH BLACK BEANS, AVOCADO AND PICO
So, instead of giving you a ton of different recipes for this, I do believe it’s highly likely for someone to have, let’s say Taco Night. Or Burrito Night at home… and then have some leftovers from that- Or salsa in the fridge and maybe some chili leftover… So the things that go on top of the plantains and eggs really can change up depending on what you have.
But it is so easy to make your plantains fresh that morning for this dish if you didn’t have any of them leftover from the previous night. Roasting plantains using my method is so quick and easy…not to mention healthier than the traditional fried way.
Follow the directions in this Roasted Plantain post to see how.
Then layer some roasted plantain slices in a small, greased non-stick skillet to cover the bottom. I like to do it in a sunburst / flower pattern. Because I fancy.
Pour egg whites to cover them. (Or beat two whole eggs if you’re anti egg white only). Season the egg whites with kosher salt.
Place about 1/4 cup leftover seasoned beans in the center, making a well in them to fit the eggs in.
Crack 1 or 2 large eggs into the bean well (depending on my workout that day, I’ll go more or less eggs). Season the eggs with some kosher salt.
Place in a preheated 350 degree oven and cook for 20-25 minutes, or until the whites have set and the yolks are thick and runny to your liking.
Top with sliced avocado, leftover pico de gallo or salsa, more cilantro and the squeeze of a lime wedge, along with your favorite hot sauce if desired. (I always desire)
Eat hot. And straight out of the skillet if you’re me.
Like, right after I took this shot I plopped that skillet on the coffee table and dug in. And it was excellent.
Or was it eggscellent?