Fried Eggs with Baby Greens, Feta (or Cheddar) , and Black Beans & Quick Lunches

Feb 10, 2012

Apparently, I am not alone in my need for quick yet satisfying lunches.  As a result, I’m sharing another 5-minute meal today.  I love this kind of dish because the flavors meld together, the cooking time is mere minutes, and it’s incredibly healthy and inexpensive.  As my Grandma Bev would say, “What do you have to complain about?’

Fried Eggs with Baby Greens, Feta (or Cheddar), and Black Beans

I like to make this whatever I have on hand - feta or goat cheese or bits of leftover fontina. Same with the greens. Add tomato if you like or skip the hot sauce. Up to you.

1 tsp olive oil

2 eggs (or egg whites)

1/4 cup shredded cheese (or crumbled feta)

1 cup baby greens (kale, spinach, arugula, a mix)

1/3 cup black beans (if using canned, rinse and drain)

salt to taste

pepper to taste

hot sauce to taste

Heat the oil in a pan and crack eggs into it. Sprinkle cheese on. Place greens directly onto cooking eggs. Let wilt slightly. Add beans and salt, pepper, and hot sauce. Gently mix so greens continue to wilt, egg cooks, and beans heat through. Serve as is or on your favorite buttered crispy bread.