120 Min
DF
NF
Black Bean Egg Toast
Bean spreads - or more like cold “dal” spreads - make great additions to breakfast, or are wonderful just as a snack. They can be eaten with crackers, raw vegetables or bread. This spread can be eaten cold or warm, top it with eggs, avocado or just by itself.
Bean spreads - or more like cold “dal” spreads - make great additions to breakfast, or are wonderful just as a snack. They can be eaten with crackers, raw vegetables or bread. This spread can be eaten cold or warm, top it with eggs, avocado or just by itself.
Cook Time
2 Hours
Serves
6
Directions
Step 1
Soak the beans in 2 quarts of water for 2 to 3 hours. Drain. Add 2 more quarts of water and bring the beans to a boil. If any residue or scum rises to the surface, skim it off with a slotted spoon and discard. Cover the beans and cook until soft, approximately 1 to 1 1/2 hours.
Step 2
Pulse the beans in a food processor until they are still slightly chunky. Transfer to a bowl.
Step 3
In a small sauté pan, heat the olive oil and pop the cumin seeds. Almost immediately add this to the black beans, along with the ginger purée, minced serrano, mint leaves, sesame seeds, lemon juice, and salt.
Step 4
Spread olive oil or butter on both sides of the bread and toast them in the oven for 2 to 3 minutes. While the bread is toasting fry the eggs sunny side up, sprinkling them with a pinch of salt and chile powder.
Step 5
Spread each piece of toast generously with the bean mixture and top with a fried egg. Sprinkle with sesame seeds and herbs and serve immediately.
Notes & Variations
- Switch out black beans for red, navy, or pinto beans. Navy beans make a particularly tasty spread.
- Top toast with avocado or chopped bacon instead of eggs.
Ingredients
1 cup black beans
3 to 4 tablespoons olive oil
1 teaspoon cumin seeds
2 tablespoons ginger purée
1 whole serrano chile, minced
2 to 3 tablespoons chopped mint leaves
2 tablespoons sesame seeds
Juice of one lemon
1 teaspoon sea salt
6 slices of bread with oil or butter to spread
6 farm eggs
Pinch of sea salt
Pinch of chile powder
Sesame seeds to sprinkle
Herbs for topping
Step 1
Soak the beans in 2 quarts of water for 2 to 3 hours. Drain. Add 2 more quarts of water and bring the beans to a boil. If any residue or scum rises to the surface, skim it off with a slotted spoon and discard. Cover the beans and cook until soft, approximately 1 to 1 1/2 hours.
Step 2
Pulse the beans in a food processor until they are still slightly chunky. Transfer to a bowl.
Step 3
In a small sauté pan, heat the olive oil and pop the cumin seeds. Almost immediately add this to the black beans, along with the ginger purée, minced serrano, mint leaves, sesame seeds, lemon juice, and salt.
Step 4
Spread olive oil or butter on both sides of the bread and toast them in the oven for 2 to 3 minutes. While the bread is toasting fry the eggs sunny side up, sprinkling them with a pinch of salt and chile powder.
Step 5
Spread each piece of toast generously with the bean mixture and top with a fried egg. Sprinkle with sesame seeds and herbs and serve immediately.
1 cup black beans
3 to 4 tablespoons olive oil
1 teaspoon cumin seeds
2 tablespoons ginger purée
1 whole serrano chile, minced
2 to 3 tablespoons chopped mint leaves
2 tablespoons sesame seeds
Juice of one lemon
1 teaspoon sea salt
6 slices of bread with oil or butter to spread
6 farm eggs
Pinch of sea salt
Pinch of chile powder
Sesame seeds to sprinkle
Herbs for topping
Notes & Variations
- Switch out black beans for red, navy, or pinto beans. Navy beans make a particularly tasty spread.
- Top toast with avocado or chopped bacon instead of eggs.
Tags:
120 Min
DF
NF
Tags:
120 Min
DF
NF
Black beans are tasty any time of day.
Have a go at the recipes below (we won't judge if you have them as a late night snack).
BLACK BEANS, YUM
