Cuban Breakfast Recipe

inspired by

@cafpatachou

Nov 14 2025

•

30m

•

Serves 1

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Recipe information

Make Cuban Breakfast in just 30m. One fried egg served over seasoned black beans and rice, topped with fresh avocado, white cheddar, sour cream, and our signature spinach-jalapeno pesto

Rice and Beans Preparation

1. Cook the Rice

In a medium saucepan, combine the white rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes, or until the rice is tender and the water is absorbed.

2. Prepare the Black Beans

In a separate skillet, heat the olive oil over medium heat. Add the black beans, garlic powder, cumin, salt, and black pepper. Stir to combine and cook for about 5-7 minutes, allowing the beans to heat through and absorb the flavors.

Egg and Toppings Preparation

3. Fry the Egg

In a non-stick skillet, heat a small amount of olive oil over medium heat. Crack the egg into the skillet and cook to your desired doneness (sunny-side up, over easy, etc.), about 3-4 minutes.

4. Prepare the Avocado

Slice the avocado in half, remove the pit, and scoop out half of the flesh. Cut into slices or cubes, as preferred.

5. Assemble the Dish

In a serving plate, layer the cooked rice first, followed by the seasoned black beans. Place the fried egg on top, then add the avocado slices. Sprinkle white cheddar cheese over the top, add dollops of sour cream, and finish with the spinach-jalapeno pesto.

Cuban Breakfast Recipe

Recipe information

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Rice and Beans

Egg and Toppings