Southwest Breakfast

Eggs with Black Bean Salsa, Cheddar, and Corn Bread

This breakfast is one of the easiest to make either in a hurry or half asleep.

Here’s what you’ll need for the eggs:

2 eggs

1 tblspn vegetable or olive oil, or margarine

1 tblspn hot sauce

dash black pepper, if desired

a few slices of sharp cheddar cheese

1 tblspn of your favorite salsa, (I prefer black bean and corn)

Heat pan on medium with oil or margarine. Crack two eggs into pan once the oil is hot. Flip the eggs as soon as you see them starting to set, and the underneath the yolk is holding together enough to flip. Cook for about a minute or two on the other side. This makes for slightly runny eggs, perfect for soaking up with cornbread. Let the sliced cheddar melt on top of the eggs, and if you’d like the salsa warm as well, dress the eggs in the pan and cover for a couple of minutes until the cheese has melted.

For the corn bread you’ll need:

2 cups of cornbread mix

1 egg

1 1/2 cups of water

1 tblspn vegetable oil

1 tblspn honey or maple syrup

Preheat oven to 350 degrees Fahrenheit. Combine all ingredients and pour into greased 8×8 pan. Cook for about 25 minutes or until you’ve reached clean knife status–when poked with a knife in the center, there is no batter that comes off onto the knife.


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