Ingredients:
1 can of black beans
1 cup of pico de gallo
4 eggs
1 baguette
1/2 cup of shredded mozzarella
salt & pepper to taste
Cut the baguette up into 3/4 inch slices. In each of 4 separate bowls: line the bottom with 4 slices of baguette.
Heat the beans in a saucepan over medium heat.
Fill a separate large saucepan up 2/3 of the way with water, and set on high heat. After the water has almost reached a boiling point, reduce the heat to medium. Crack the egg, and slide it into the water as close as possible to the surface so that the white of the egg stays together. Wait about 3-4 minutes until the whites of the egg are opaque and no longer runny (I like my eggs a medium firmness with a liquid yolk).
While the eggs are cooking, spoon out an equal amount of black beans into each bowl over the baguette slices.
Scoop the eggs out with a slotted spoon, and place one poached egg in each bowl.
Top off with the pico de gallo and mozzarella. Sprinkle with salt and pepper. Serves 4.
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