This is a super simple breakfast that is unbelievably delicious by itself or served on toast or tortillas. I came up with this idea after laying in bed one morning thinking about a recipe I had seen with eggs cooked in salsa. I decided to experiment and see what I could come up with and this is the result: Green Eggs and Beans! It’s a healthy, hearty way to start your morning!
Pre-heat oven to 375 degrees. Spread a can of refried black beans or pinto beans in the bottom of a ten inch oven proof skillet. (Use a deep dish pie pan if you don’t have an oven proof skillet.) I rubbed just a hint of olive oil over the bottom of the skillet to keep the beans from sticking. A non-stick spray is fine too.
Pour a jar of salsa verde over the top of the beans. Make four indentions with a spoon, pressing the indention down into the beans, but don’t go to the bottom of the skillet.
Carefully break the eggs, one into each indention.
Bake ten to twelve minutes, just until the whites turn white.
As soon as the whites actually turn white at about the ten to twelve minute mark, remove from oven and spread with green onions and an ounce of good quality shredded cheddar cheese. Too much cheese and you end up with a not so healthy dish.
Return to oven for two to ten minutes, depending on how hard you like the yoke of the egg. I like mine runny, but overcooked these a bit. Next time I would have a total of no more than fifteen minutes from start to finish.
Serve by itself, on toast or on crisp corn tortillas. Sheer morning yumminess!
Have a great weekend! Enjoy!
- One can refried black beans or pinto beans, non-fat variety
- One jar salsa verde
- Four high quality eggs
- Four scallions chopped
- One ounce high quality cheddar cheese, shredded
- Preheat oven to 375.
- Prepare ten inch oven proof skillet with non-stick spray or thin coat of olive oil.
- Spread beans on bottom of skillet.
- Pour salsa verde on top of beans.
- Make four indentions in the salsa, pressing down into the beans, but not to bottom of pan.
- Gently crack one egg into each indention.
- Bake just until whites turn whites and eggs are set.
- Remove from oven and spread with green onions and cheese.
- Return to oven and cook for another three to ten minutes, depending on the desired doneness of the eggs.
- Serve alone or on top of toast or on a bed of crisp corn tortillas.
- To crisp corn tortillas, cut into wedges, bake on a cookie sheet at 400 degrees, for five to ten minutes, being careful not to burn.