The Not So Skinny Cook

This is a delicious, healthy breakfast, great for a weekend morning. You can replace the bacon with mushrooms for a vegetarian option or with pancetta, chicken or some leftover meat if you prefer. I like to use slow cooked beans that have a bit of spice to them. And of course this dish can take a healthy dose of hot sauce for those who love heat!

Spinach, Bacon and Eggs Breakfast Bowl

Makes 1 serving

Ingredients

• 2 handfuls of washed spinach (if not using baby spinach, cut into bite sized pieces)
• 1 tomato, diced
• 2 Tablespoons diced red onion (about 1/6th of a medium red onion)
• 2 Slices Bacon
• 2 Eggs
• 1 Tablespoon vinegar
• 1 Cup Black Beans (canned or prepared, I use my Twice Cooked Black Beans)

Directions

1. In a medium pot fill half way with water and add vinegar, bring to a boil.
2. Add beans to a small pot and bring to a slow simmer. (Or, for a lazier option just reheat them in the microwave!)
3. Meanwhile cook bacon to your prefered doneness, remove from pan and dice bacon.
4. In a bowl combine onion, tomato and bacon. Salt and pepper to taste.
5. Poach eggs in boiling water.
6. Add spinach to a bowl, ladle beans on top, add tomato, onion, bacon mixture and then top with poached eggs.
7. Serve with hot sauce.