Jul 14 2026
Restaurants›LUNCH.SUPPER!›Rva Sunrise Bowl Recipe

Rva Sunrise Bowl Recipe

Inspired by LUNCH.SUPPER!
Time20m
Serves1

black beans with scrambled eggs, cheddar, jalapeno, salsa verde, sour cream, and fresh avocado

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Ingredients

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Base & beans

Eggs

Toppings

Optional & garnish

Method

Base & beans

  1. 1

    Warm and season beans

    Heat a medium nonstick skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add 1 cup cooked black beans and stir to coat. Sprinkle in 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt and a pinch (about 1/8 tsp) black pepper. Cook, stirring occasionally, until beans are warmed through and slightly soft, about 3–4 minutes. Lightly mash about one-third of the beans with the back of a spoon to create a creamier base while leaving some whole beans for texture. Reduce heat to low and keep warm in the skillet while you prepare the eggs.

Eggs

  1. 2

    Whisk eggs

    Crack 3 large eggs into a bowl. Add 2 tablespoons milk or half-and-half, 1/4 teaspoon kosher salt and a scant 1/16 teaspoon (about 0.0625 tsp) black pepper. Whisk until homogenous and slightly frothy, about 20–30 seconds.

  2. 3

    Scramble gently

    Heat a separate nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When butter is melted and foaming but not browned, pour in the egg mixture. Allow eggs to sit undisturbed for 10–15 seconds to set at the edges, then gently push the cooked edges toward the center with a silicone spatula, tilting the pan to let uncooked egg run to the edges. Continue folding slowly until eggs are mostly set but still soft and slightly glossy — about 1.5–2 minutes total. Remove from heat a bit earlier than fully firm since they will continue to cook a little in the warm skillet. Taste and adjust seasoning if needed.

Assembly & toppings

  1. 4

    Assemble the bowl

    Divide the warmed black beans between two bowls (about 1/2 cup beans per serving) or keep as one serving if making for one. Place the soft scrambled eggs on top of the beans (roughly 1.5 eggs per serving if serving two, or all 3 eggs if single serving).

  2. 5

    Add cheese and jalapeño

    Sprinkle 1/2 cup shredded sharp cheddar evenly over the warm eggs and beans so it melts slightly. Arrange thin slices of 1/2 jalapeño across the top (remove seeds if you want less heat).

  3. 6

    Finish with salsa, sour cream, avocado and herbs

    Spoon 3 tablespoons salsa verde over the bowl(s), dollop 2 tablespoons sour cream, and add sliced avocado (1/2 avocado). Squeeze the juice of half a lime over the avocado and beans. Garnish with 1 tablespoon chopped cilantro and optional sliced green onion. Add hot sauce to taste if using.

  4. 7

    Serve

    Serve immediately while eggs and beans are warm. Provide extra salsa verde, sour cream, lime wedges, and hot sauce at the table.

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