A hearty and nutritious morning meal featuring fluffy scrambled eggs, seasoned black beans, and fresh corn salsa that delivers bold southwestern flavors to energize your day.
Recipe Details
Ingredients
- 8 large large eggs
- 60ml whole milk
- 30g unsalted butter
- 3g kosher salt
- 1g freshly ground black pepper
- 400g black beans, drained and rinsed
- 15ml extra virgin olive oil
- 10g garlic, minced
- 5g ground cumin
- 3g chili powder
- 2g smoked paprika
- 3g kosher salt
- 200g fresh or frozen corn kernels
- 100g red bell pepper, finely diced
- 60g red onion, finely diced
- 15g jalapeño pepper, seeded and minced
- 30g fresh cilantro, chopped
- 30ml fresh lime juice
- 5g lime zest
- 200g ripe avocado, sliced
- 150g cherry tomatoes, halved
- 85g sharp cheddar cheese, shredded
- 120ml plain Greek yogurt
- to taste hot sauce (optional)
Instructions
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Start by preparing the corn salsa. In a medium bowl, combine 200g fresh or frozen corn kernels, 100g red bell pepper, 60g red onion, 15g jalapeño pepper, half of the 30g fresh cilantro, 30ml fresh lime juice, and 5g lime zest. Season with a pinch of salt and set aside to let flavors meld.
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Heat 15ml extra virgin olive oil in a large skillet over medium heat. Add 10g garlic and cook for 30 seconds until fragrant. Add 400g black beans, 5g ground cumin, 3g chili powder, 2g smoked paprika, and 3g kosher salt.
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Cook the seasoned beans for 4-5 minutes, stirring occasionally, until heated through and well-coated with spices. Remove from heat and cover to keep warm.
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In a large bowl, whisk together 8 large large eggs, 60ml whole milk, 3g kosher salt, and 1g freshly ground black pepper until well combined and slightly frothy.
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Heat 30g unsalted butter in a large non-stick skillet over medium-low heat. Pour in the egg mixture and let sit for 20 seconds without stirring.
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Using a rubber spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow underneath. Continue this process for 3-4 minutes until eggs are just set but still creamy.
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Remove eggs from heat immediately - they'll continue cooking from residual heat. The eggs should be soft, fluffy, and slightly glossy.
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To assemble the bowls, divide the warm seasoned 400g black beans among four serving bowls. Top with the scrambled eggs, creating a well in the center.
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Spoon the corn salsa around and over the eggs. Add 150g cherry tomatoes, 200g ripe avocado slices, and sprinkle with 85g sharp cheddar cheese.
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Garnish with remaining 30g fresh cilantro and serve immediately with 120ml plain Greek yogurt and to taste hot sauce (optional) on the side for individual customization.
Tips
Perfect Scrambled Eggs: Low heat and patience are key to creamy, restaurant-quality scrambled eggs. Remove them from heat while they still look slightly underdone - they'll finish cooking from residual heat.
Fresh Corn Magic: If using fresh corn, char it lightly in a dry skillet for 2-3 minutes for extra smoky flavor. Frozen corn works great too - just thaw and pat dry before using.
Make-Ahead Strategy: Prepare the corn salsa and seasoned beans up to 3 days ahead. Store separately and reheat beans gently before assembling. Cook eggs fresh for best texture.
Spice Level Control: Adjust heat by controlling jalapeño seeds and membranes. For milder salsa, use sweet bell pepper instead. For more heat, add a pinch of cayenne to the bean mixture.
Protein Variations: Add cooked bacon, chorizo, or breakfast sausage to make it heartier. For vegetarians, try seasoned tempeh or additional beans for extra protein.
Avocado Freshness: Cut avocado just before serving to prevent browning. Choose avocados that yield slightly to pressure but aren't mushy.
Storage Tips: Leftover components keep for 2-3 days refrigerated. Reheat beans and corn salsa separately, then assemble with fresh eggs and toppings.