Mexican Beans on Toast

Easy to make. Delicious. Satiating and -dare I say- healthy!

Toast, creamy dip, tangy and spicy salad and a beautiful egg on top. Lunch. Is. Served.

ingredients (serves 2)

• 1 large, fresh jalapeño

• 1/2 red onion

• 1 garlic clove

• 1 lime

• 1 tbsp apple cider or white vinegar

• 1 cup skyr

• 1 tsp celery salt

• 1 cup fresh parsley (with stems)

• 1/2 cup fresh cilantro (with stems)

• 1 cup cooked chickpeas

• 1 cup cooked black beans

• 1 avocado

• 1/4 extra virgin olive oil + 2 tbsps

• 1 tbsp butter

• 2 thick slices of fresh, sourdough bread

• 2 eggs

• 50g goat cheese

• Freshly ground black pepper

• Kosher salt

instructions:

1. Finely chop your jalapeño, onion and garlic clove.

2. Combine them in a large bowl with your lime juice, vinegar and big pinch of salt. Mix well and let sit and pickle while you prepare the rest of your ingredients.

3. In another bowl, combine the Skyr, 2 tbsps of olive oil, celery salt, a few cracks of black pepper and a pinch of salt. Taste and season to taste. It should be rich and fragrant. Set aside.

4. Finely chop the stems of your parsley and cilantro and very roughly chop the leafy parts so that you have whole big herb leafs. Add to the bowl with your pickled salsa and mix well.

5. Add the 1/4 cups of olive oil to the salad and mix well again, making sure everything is well coated and shiny.

6. Add both your chickpeas and black beans. Combine well and try to see if it needs any more salt.

7. Using a large skillet, melt your butter with a small glug of olive oil. Once melted, place your bread slices and make sure they get coated with fat on both sides. Let them fry for about five minutes on medium heat, flipping regularly until they’re golden brown on both sides.

8. Bring a small pot to a boil. Once boiling, lower your heat so that the boiling isn’t aggressive enough to break the eggs. Place both of them in the water gently. Start your timer for seven minutes. Prepare a separate bowl or conatiner with very cold or ice water for when the seven minutes are done.

9. While your bread is frying, chop your avocado on cubes and then add to your bean salad, combining well but gently, to not break or smoosh the avocado.

10. Once the seven minutes are over, fish the eggs out of the boiling water and into the ice water. Let them rest for about a minute. Then peel.

11. Once your bread is ready, place on a wide plate and slather about two tablespoons of the Skyr dip, distributing from wall to wall. Add about a cup’s serving of your bean salad on top. I like over serving so that the salad falls on the sides of the toast. Top the salad with crumbled goat cheese. Finally top your salad with your jammy egg, slicing it in half and seasoning the yoke with a bit of salt.