Caribbean Breakfast Delight: A Vegetarian Paradise – Veggie Island Feast for Two!

Allergens

Eggs, Dairy (cheese)

Ingredients

• 4 large eggs
• 1/2 cup black beans, canned or cooked from scratch
• 1 ripe avocado
• 1 cup mixed tropical fruits (mango, pineapple, papaya)
• 1/2 cup shredded cheese (cheddar, pepper jack, or your favorite blend)
• 1/4 cup diced red bell pepper
• 1/4 cup chopped green onions
• 1/4 cup fresh cilantro leaves, for garnish
• Salt and pepper, to taste
• 2 teaspoons olive oil
• Hot sauce, optional

Instructions

1. In a medium bowl, whisk the eggs with salt and pepper until well combined. Set aside.
2. In a non stick skillet over medium heat, warm the olive oil. Add the black beans and cook for 3 4 minutes, or until heated through and slightly crispy. Season to taste with salt and pepper.
3. In another non stick skillet, scramble the eggs over low medium heat. Stir frequently to avoid overcooking. Remove from heat when just set, but still slightly moist.
4. Slice the avocado and mix it with the tropical fruits in a bowl. Season with salt, pepper, and a dash of hot sauce if desired.
5. To plate, start by spreading the black beans on one side of the dish, followed by the scrambled eggs on the other side. Top the eggs with shredded cheese, red bell pepper, and green onions. Finish the dish with a mound of the tropical fruit salad and a sprig of cilantro for garnish.

Chef’s Insight

The key to this dish is the perfect balance of flavors and textures. Don't be afraid to adjust the seasonings according to your taste preferences.

Notes

Feel free to switch out the tropical fruits for other seasonal options, like berries or cherries.