“Sensational Cuban Breakfast: Authentic Havana Style – A Mouthwatering Experience!”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup black beans, cooked 2 large eggs 1 ripe plantain 4 slices whole wheat bread 2 tbsp butter or margarine 1/2 tsp ground cumin 1/2 tsp dried oregano Salt and pepper, to taste Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C). In a small baking dish, spread the cooked black beans evenly and season with cumin, oregano, salt, and pepper. Bake for 20 minutes or until heated through. Peel and slice the plantain diagonally into 1/2 inch thick pieces. In a non stick skillet, cook the plantains over medium heat, turning occasionally, until they are golden brown on both sides, about 5 minutes per side. Set aside. Heat a separate non stick skillet or griddle over medium heat. Place the bread slices in the skillet and cook until golden brown, about 2 minutes per side. Remove from heat and spread with butter or margarine. In a small bowl, whisk the eggs and season with salt and pepper to taste. In the same non stick skillet used for the toast, cook the eggs over medium heat, stirring occasionally until scrambled and fully cooked, about 3 minutes.

Chef’s Insight

Using whole wheat bread adds a nutty flavor and texture to the dish, making it more satisfying and healthy.

Notes

This recipe is suitable for a standard diet and can be easily adapted to a vegetarian or vegan diet by substituting the scrambled eggs with tofu or a vegan egg substitute.