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Blue Palate Special: Yucatan fry up | Blue Palate

Blue Palate Special: Yucatan fry up

by Lindsay Sauve on December 5, 2009 · 0 comments

A Yuctatan breakfast (photo credit: joiseyshowaa)

I’m definitely a savory breakfast person.  I’ll take hashbrowns over pancakes any day, and biscuits call out to me more than any version of danish or muffin. When I traveled to England and Ireland and ate my first fry up, I discovered the joys of beans for breakfast, and have been trying to conjure ways to serve them with eggs ever since.

With a big pot of leftover black beans needing inspiration this morning, I decided to make the “full breakfast” of the Americas: huevos rancheros. However, after a little research, I discovered my version of this popular Mexican breakfast is actually a closer cousin to huevos motulenos, the classic breakfast of the Yucatan Peninsula. While rancheros call for tortillas, eggs and the eponymous ranchero sauce, motulenos always incorporate black beans, the star of my Saturday morning.

I decided to use some bagged spinach for extra nutrients. The result: a healthy, inexpensive savory breakfast and enough protein to sustain my frosty morning run.

Saturday Morning Quick Huevos Motulenos
Heat 2-4 servings of leftover or canned beans in a large skillet. Add veggies, such as chopped spinach, frozen corn, diced bell pepper, etc, if desired. Crack desired number of eggs onto beans and cover. Turn heat to medium-low and cook until eggs poach to desired firmness. Serve beans on or aside heated tortillas. Serve with optional toppings, such as salsa (I used Trader Joe’s chipotle salsa) or picante, grated cheese, cilantro, sour cream, avocado, etc.

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