I was working on new summer recipes with Bayley & Sage last week so I haven't had a huge amount of time to work on this weeks blog, thank god for bank holiday brunching inspiration!
Flotsam & Jetsam have a phenomenal menu including a specially crafted huevos rancheros which really got my creative juices going. I love all things Mexican, especially this brunch classic, but who says it has to be a morning thing? My warm salad combo of eggs, garlicky
black beans and plenty of smashed avocado is a real winner which can make a filling lunch or dinner. The beans, being the most time consuming part of the dish, can whipped up in 15 minutes, making this a must try super speedy meal!
Ingredients for the black beans
400g tin black beans
1 red pepper, diced
Half an onion, finely sliced
3 garlic cloves, crushed
Half tsp cumin
Half tsp cayenne pepper
100ml vegetable stock
Juice of half a lime
Salt & pepper
Ingredients for the bowl
1 large very ripe avocado
Mixed baby tomatoes, chopped in half
1 fresh chilli, thinly sliced
1 spring onion, roughly chopped
Natural yogurt, to serve
Feta cheese, to serve
Salt & pepper
Start by making the beans. Heat a glug of olive oil in a saucepan over a medium heat, once hot add the onion and pepper, sauté until the vegetables start to soften. Add the garlic, cayenne pepper and cumin, cook for a further minute before bringing the beans, stock, and lime juice to the pan. Stir and simmer for 8-10 minutes.
Spoon the flesh of the avocado onto a chopping board, season, drizzle with olive oil and squeeze over the lime juice. Roughly mash until all the ingredients are combined.
Grease a frying pan and heat over a medium flame, once hot crack in the eggs and cook to your taste.
Divide the eggs, beans, avocado and tomatoes between plates. Serve with a dollop of yogurt, crumbled feta, spring onion and fresh chilli.