Saturday, July 28, 2007

Green Eggs and Beans

This is a very hearty breakfast, but it also would be great for lunch or dinner. Pedro came up with this dish as a great way to use leftover tomatillo salsa. It is sunny side eggs on millet toast with refried black beans, roasted tomatillo salsa, and Pecorino Romano cheese. Lettuce on the side gives a pleasant crispiness to balance the softness of the beans and eggs. If using canned refried black beans, liven them up by adding some fresh lime juice, cilantro and a dash of cayenne pepper. Pedro recommends frying the eggs in a little olive oil and seasoning them with freshly ground black pepper and sea salt.
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