Black Beans and Goat Cheese with Poached Eggs

Ladies and gentlemen, today we’re going to poach some eggs. Now I know this may seem rather intimidating, but with a couple of tips you’ll discover just how easy it can be. The key is a large enough pot, vinegar to help the egg whites set (also a good tip for boiling eggs in the shell in case there are any cracks), and the swirl. With these tricks in hand you’ll be poaching like a pro in no time. Now I will admit that it might take a little practice at first, but I have faith that you will be able to push through to get wonderfully runny yolks. Those yolks combined with some earthy black beans, tangy goat cheese, and a beautiful olive oil form a decadent restaurant quality breakfast that’s easy to make at home.

Ingredients:

• 1 can black beans
• 1 tsp. adobo seasoning
• pinch red pepper flakes
• 1/4 cup goat cheese
• 3 eggs
• 2 Tbsps. distilled white vinegar
• salt
• black pepper
• high quality extra-virgin olive oil

 Procedure:

1. Heat beans in a saucepan or skillet; season with adobo and red pepper flakes; stir in goat cheese to melt. Taste and adjust.
2. Fill a medium sized saucepan with water; add vinegar and bring to a gentle simmer; swirl the pot with a spoon to create a little vortex and drop the egg in the middle; cook until the white is fully set but the yolk is still runny; remove with a slotted spoon and drain on a paper towel. (It’s okay to do this one at a time, or you can poach multiple eggs at once if you’re feeling a bit daring. If the first one doesn’t work out too well, try adding more vinegar to the water or adjusting the flame under the pot.)
3. Spoon the bean and goat cheese mixture into a bowl; top with eggs; drizzle with olive oil and season with salt and pepper.
4. Grab your coffee along with a nice piece of toast and go to town.

Alright folks, are you ready to poach?!