Mexican Poached Egg with Beans and Avocado

Delicious, cheap, and quick. My kind of recipe.


1 cup kidney beans

2 tablespoons olive oil

1 teaspoon apple cider vinegar

1 egg

1 slice sharp cheddar, or shredded sharp cheddar

1/2 avocado

Pepper, as desired

1/3 cup mushrooms

A couple springs of cilantro

2 tablespoons veggie broth


Saute kidney beans with broth, olive oil and mushrooms. Add pepper as desired and red chili flakes for extra heat if desired. Poach the egg with apple cider vinegar and water. Serve with the cheddar on top of the sauteed beans, cubed 1/2 avocado, and garnish with cilantro. Add poached egg on top.. The perfect lunch or breakfast or dinner. My heaven of a meal.





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