Desayuna Tipico (Salvadoran Brunch) featuring Kalinda Stephenson

Serves 2-4
Black Refried Beans:
2 15oz cans Ducal Black Beans (alternative is to use fresh black beans boiled for several hours and then mashed via a food processor)
2 tablespoons olive oil
½ tablespoon minced garlic

In a shallow pan add olive oil and garlic and lightly brown. Allow beans to simmer over low to medium heat until thoroughly heated and blended. Let sit on warmer until ready for assembly with remaining ingredients.

Plantains:
2 plantains peeled and sliced
2 teaspoons coconut oil

Brown the plantains on both sides until browned. Will show a bit of caramelization when done.

Salsa:
2 large tomatoes
1 cup cilantro
½ red onion
1 lime juiced
½ jalapeno seeded
¼ teaspoon salt
¼ pepper

Blend ingredients in blender until chunky

Sunny Side Eggs:
4-8 eggs (1-2 eggs per person)
1 tablespoon olive oil
¼ salt
¼ pepper
¼ garlic powder

Place olive oil in heated pan. Crack each egg individually in pan and let cook on low heat. Add salt, pepper, garlic powder. Do not mix eggs allow to cook sunny side up. Cook for 4-6 mins on low heat.

Assembly:
1 avocado sliced
¼ cup sliced green onions
4 slices Queso Seco (Central American Hard Cheese)
4 tortillas warmed in microwave or oven until (I use low carb tortillas for a healthy alternative)
2-4 dollops Crema Salvadorena (Salvadorean Style Sour Cream)
4 springs of cilantro

To plate place tortilla with Queso Seco on top. Place finished Sunny Side Egg with Salsa on top and garnished with green onions and cilantro. Add a large dollop of black beans with a small dollop of Crema Salvadorena. Add a few slices of plantains and a few slices of avocado to the plate.

Special Thanks to Kalinda for your amazing recipe and work in the kitchen today!