A version of a classic Mexican breakfast favorite, this dish is transformed into a filling and delicious winter salad with a nice kick of a sweet and tangy lime vinaigrette. With only 20 minutes to prepare, this dish is as surprising as it is easy to make.
Ingredients:
Corn - kernels for topping
Method of Preparation:
-
Mash the beans with some cilantro, 1 1/2 tablespoon lime juice, chipotle, cumin, garlic and 1/4 teaspoon salt in a bowl. Combine the avocado with 1 tablespoon lime juice and a pinch of salt.
-
In a medium nonstick pan, warm some oil over medium heat. Crack the eggs and cook until the whites are set but the yolks are still runny (around 3-4 minutes).
-
Divide the bean mixture among 4 plates, then top with the eggs, arugula leaves, avocado, salsa, corn chips.
Go to BabaMail
