As if what the world really needs is another recipe for avocado toast, am I right?
Buuuuttttt HERE I AM.
I also have like five cases of La Croix sitting in my pantry, so I’m pretty much the definition of a basic bitch.
It’s okay. I can take it.
Speaking of which, did you guys know that La Croix is just SELTZER?!?!?
I was obviously living in a clueless black hole because I was super convinced based on its cult following and all the flavors that it comes in that it was some new sweet zero calorie soda made with some weird natural sweetener and I was like, hey I want to try coconut soda. So I Amazon Prime Now-ed enough of it to my apartment so that I could actually place the order (so, over $25 worth) only to taste it and realize that it is flavored sparkling water.
Am I missing something? I must be missing something.
I mean, seltzer has been around forever….so why all the hype?! PLEASE SOMEONE EDUCATE ME.
To be perfectly honest, it’s taken me a long time to come around to avocado toast as well. I don’t even know why I resisted for so long!!!!! I just have this thing with fads…I try to ignore them for as long as possible or until it becomes apparent that they’re actually good enough to warrant all the attention.
But, you guys.
Avocado toast. It’s the real deal.
I’m perfectly content to eat it plain Jane with a touch of sea salt, but it’s even better when it’s topped with a smoky black bean-spinach medley and fluffy scrambled eggs. Hearty enough to eat for any and every meal. As we so very often do.
- 1 tbsp olive oil
- 5 oz baby spinach
- 1 (14.5 oz) can black beans, drained and rinsed
- 2 tsp smoked paprika
- salt, to taste
- 2 tbsp butter
- 8 large eggs, lightly beaten
- 8 slices whole wheat bread
- 2 ripe avocados
- maldon sea salt and red pepper flakes, to garnish
- Heat olive oil in a medium nonstick skillet over medium heat. Add the spinach to the pan and cook until wilted, about 2-3 minutes. Stir in the black beans and smoked paprika. Stir to combine and saute until black beans are heated through, about 1 minute. Season to taste with salt and black pepper. Pour into a bowl and set aside.
- Wipe out the pan that you cooked the black beans in and melt the butter in it over medium heat. Pour the eggs into the pan and cook until scrambled, stirring frequently. Season to taste with salt and black pepper.
- Toast the whole wheat bread to desired darkness. Mash a quarter of an avocado onto each piece of toast. Top with the black bean-spinach mixture and eggs. Sprinkle with sea salt and red pepper flakes to garnish.