From the recent issue of Good Housekeeping, I think I will try this in my single serving "lasagna dishes" and prepare up to the point of "breaking the eggs" in a skillet, then transfer to the individual dishes and set in the oven to finish.
1 can 15-19 oz. black beans, rinsed and drained
1 1/4 cup mild or med. salsa (about 11 oz.)
4 eggs
3 oz. shredded Mexican cheese blend (3/4 cup)
chopped fresh cilantro or parsley for garnish
warm flour tortillas (optional)
-In 10 in. skillet, mix beans, salsa and 1/4 cup water. Heat to boiling over
high heat, stirring frequently.
-Break eggs, one at a time into custard cups, and slip into skillet on top of
bean mixture. (keeping cup close to the hot mix will make eggs stay together
better)
-reduce heat to med. low, and simmer 5 min. or until whites are set, and yolks
begin to thicken or until eggs are done to desired firmness.
-to serve, sprinkle with cheeses, and add parsley/cilantro for garnish.
-Serve with warm tortillas if desired.
I had a similar brekkie in California, where a bean salsa mix. was on top of the tortilla, then a layer of guacamole, then the eggs, then some more salsa and sour cream and cheese on top. Delicioso! (is that close to Spanish???)
From generally sunny (disposition and weather-wise) Niagara, Lore S.
Shaferhoff Bed & Breakfast
Niagara Falls, Ontairo
http://www.schaferhofbb.com