1 Tablespoon Unsalted Butter
6 Large Eggs
¼ Teaspoon Cumin Powder
½ Teaspoon Chili Powder
Kosher Salt
Fresh Cracked Pepper
¼ Cup Canned Black Beans, drained at room temperature
1 Tablespoon Salsa
1 Tablespoon Sour Cream
1 Tablespoon Green Onion Tops, thinly sliced
Hot Sauce, if desired
Preheat a 12 inch non-stick pan over medium high heat; add butter. Meanwhile, crack eggs into a bowl and vigorously whisk until combined and frothy; season with cumin powder, chili powder, salt, and pepper. When butter begins to foam, add eggs to pan, waiting to stir until eggs have set; the runny portion should remain on top of the cooked portion. Quickly use a wooden spoon to scramble and lift off the cooked portions while allowing the uncooked eggs to reach the heat. When there is no longer any runny portion that remains, remove from heat. Divide the eggs amongst two plates and top with equal portions of black beans, salsa, sour cream, and sliced green onions. Serve.
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