Eggs with Southwestern Flair

the don and I found ourselves in New York City a couple of weeks back. Among other wonderful things…think Hamilton (YES!), percussion at Dizzy’s Jazz Club, Cipriani’s with wonderful newish friends, and of course the hair by Davide of Privé Salon…we brunched with Bobby Flay at his stellar Bar Americain. (Gotta love a run-on sentence!) I was so inspired by our incomparable “drinks and eats” that I whipped this up for dinner one night this week. It was a home run! Don’t waste time; have it for brunch this weekend.

Brunch Southwestern Eggs

Admittedly, I couldn’t get the light/color edited properly in this image; the beans look like mush, but they were delicious! PLUS, I forgot the chopped cilantro garnish…next time!

2 poached eggs
1 can black beans, drained
3/4 cup salsa
Blue corn chips
Avocado, sliced
Tomato, sliced
2 Tbs chopped cilantro

Heat beans and salsa together over medium heat.
Place chips on plate.
Top with poached eggs.
Place bean mixture on top of and beside eggs.
Garnish with avocado and tomato slices, and cilantro.

 

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