- 1 500ml can of mixed beans (can include chickpeas, kidney beans, black-eyed peas, romano beans, lima beans)
- 1/2 cup minced onion
- 1/2 cup veggie or chicken stock
- 6 eggs
1 tbsp of olive oil
- sour cream
- salsa or pico de gallo
- 1 lime
1 thinly sliced avocado
In a bowl, mash the beans, leaving some chunks. In a pan, heat the olive oil over medium heat. Add the onion to the pan and cook until pieces soften. Add the stock and beans. Form the bean mixture into six patties. Cook over medium heat in the same frying pan, adding more oil if necessary, until patties are brown on the outside and then remove from heat. In a separate pot, poach the eggs. Top each patty with an egg, slices of avocado, a dollop of sour cream, salsa, lime juice and cilantro.
When Emma Doran was a student and freelancer she lived with two lovely roommates from whom she “stole” many recipes. “For us,” she says, “breakfast was a great time to socialize before doing studio or writing work.” Cohabitation, while a necessity for many students and artists, also provided opportunities for sharing food and cooking tips.