An Unconventional Breakfast

So this morning I decided that I didn't want my usual breakfast of 2 eggs over-easy, 2 pieces of thick sliced bacon and 2 pieces of wheat toast. Yeah...I have that every morning. 

I've been wanting to try something involving black beans and salmon for awhile and haven't found much that makes it a "Mexican" side dish, so I decided to go to the laboratory, aka kitchen and experiment.

Here are the results of that experiment...I give this recipe a 3 out of 5.

Ingredients:

1 can black beans...whatever the normal size is
Half a can of Pink Salmon...
DISCLAIMER: I used, unknowingly, a can of salmon that still had bones and skin attached and I had to pull little spine pieces off and search through it for little bones...I highly recommend getting salmon already cleaned up! Those little vertebrae were disgusting.
2 Tbsp Olive oil
2 tsp Lemon pepper
1 tsp Crushed Red Pepper flakes
1 tsp Hot Mexican Chili Powder
1 Tbsp Dill
2-4 Eggs (depending on how many servings)
1-2 tsp pepper
sea salt (to taste)
1 Tbsp parsley
A1 steak sauce
3 Tbsp mild green chilli's
wheat toast

Directions:

Drain and rinse the beans well and put in a saucepan with the olive oil. Add the salmon and over medium heat stir together.  As the beans heat up they will be easier to smoosh. Add a little parsley, pepper, lemon pepper, chili powder, red pepper flakes, dill, salt, approx 3 Tbsp steak sauce, and green chili's.  These are definitely approximate measurements so really just add these to you taste.

I always cook my eggs over-easy. I just like them over-easy...don't judge me.  So, I cooked 3 eggs over easy and sprinkled them with dill, parsley, salt and pepper. All I do to cook them over easy is crack them in the pan, making sure not to break the yolk, get them sizzling and put about 2 Tbsp of water in the pan and cover to steam the egg whites, but leave the yolks runny.  Yum!

Once your black bean paste is heated through and steaming, glob it onto a plate, about a 1/2 cup on each plate and smooth out covering about 1/3 of the plate. Take your awesome eggs and lay them on top of the beans.  I took some wheat bread and toasted it a little crispier than normal and cut it into little triangles. Lightly butter the bread.

I found that the salmon was good, as long as you don't use too much, then it becomes overpowering. Also, the chili pepper gives it a nice warm feeling...not spicy.

The best way to eat this is to take a triangle of bread, a bit of bean mix and a bit of egg, layered on the bread and you get all the flavors together.

This recipe is really up for interpretation. We liked it alright. It's definitely different, but good.  I might try it again someday, as long as I buy the right kind of salmon next time.

3 out of 5 stars.