Cuban Breakfast Recipe
One fried egg served over seasoned black beans and rice, topped with fresh avocado, white cheddar, sour cream, and our signature spinach-jalapeno pesto
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Ingredients
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Rice and Beans
Egg and Toppings
Method
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
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.
