Paul’s away again and it’s just been Molly and I hanging out for the past week.
My meals have included mostly huge spinach salads, rice bowls and scrambled eggs. I like making big batches of stuff when I’m by myself. It saves me money and allows me soooooo much time to binge watch t.v. shows.
Somehow, and please tell me this happens to you too, I find that when I’m alone I actually get less done then when Paul is around. Like, I tell myself that I am going to have sooooo much free time in the evenings to get a) and b) checked off my to-do list and then just watch t.v. or stare at the giant hole that is the internet. WHY does this happen??
It’s so annoying.
Anyway, whether you’re busy or not busy or alone or not alone, this grilled cheese is an easy breakfast that can be eaten any time of day. I know this because I have eaten it for breakfast, lunch and dinner. I can’t decide which meal it is the best for…I’ll let you decide!!
And making this “grilled cheese” is easy. You make it in the oven, actually – just scramble your eggs and black beans and throw them on some toast and cheese and bake it, baby.
I like this served up with salsa, sour cream and some fresh cilantro. Yum!
Have a great weekend!
- 4 thick slices bread
- 2 tbsp butter
- 1 cup grated cheddar cheese
- 3 large eggs
- 1/2 tbsp extra virgin olive oil
- 1 shallot, diced
- 1/2 jalapeño, seeds removed, diced
- 1/4 cup black beans, drained and rinsed
- Salt and fresh cracked pepper, to taste
- For serving: salsa, sour cream and fresh cilantro
- Cilantro, garnish
- Preheat oven to 400 degrees F.
- Butter one side of each piece of bread and place on a lined baking sheet (butter side down). Toast for 5 minutes, flip the bread over and toast for another 5 minutes. Remove from oven, add 1/2 cup of grated cheddar to one slice of bread (on the non-buttered side) and another 1/2 cup of cheddar to another slice of bread. Set aside.
- In a small bowl, whisk the eggs with a bit of salt and pepper, set aside.
- Over medium-low heat, add olive oil to a large skillet. Once hot, add in the shallot and jalapeño and sauté for about 1 minute. Add in black beans and cook for a few minutes longer until the onions have softened. Pour the whisked eggs into the pan with the vegetables and stir until the eggs scramble, about 2-3 minutes. Remove skillet from heat.
- Scoop half of the scrambled eggs on top of one of the grated cheddar toasts. Repeat with remaining slice. Place sandwiches back in the oven for another 5-7 minutes until the cheese has melted.
- Once done, remove slices from oven and serve immediately with salsa, sour cream, and chopped fresh cilantro.
Recipe adapted from Climbing Grier Mountain