Sunday mornings are sort of the best. In our house, we have a breakfast ritual… the “Judd Breakfast Special”. This breakfast special is never the same and always incorporates whatever ingredients we find hanging out in the fridge. Sometimes we throw in frozen peas, other times it’s mushrooms, onions and spinach, but we ALWAYS toss is the tastiest of tasty treats… sharp Irish white cheddar cheese. De-li-cious! I help with some chopping, but mostly this is the Judd show. I supervise by consuming coffee and compulsively cleaning up as he cooks.
If you like Sundays and you like food, make a Judd Breakfast Special… you’ll be happy and satiated until dinner time.
Makes 2 servings
1 medium onion, sliced
5 mushrooms, sliced
1/4 cup dry salami, cubed
2-3 ounces sharp Irish white cheddar (preferably Dubliner cheese)
Splash of milk
1 can black beans
1 tablespoon cilantro, chopped
1 avocado, sliced
Hot sauce (optional)
Saute onions in a large skillet over medium heat until translucent. Add mushrooms and salami and brown for 3-5 minutes. In a small bowl, crack eggs, beat lightly. Add cheese and a splash of milk, salt and pepper to the eggs. Pour egg mixture over the vegetables and salami in skillet, cover for 2 minutes allowing eggs to plump. Fold over one side of the omelet and continue to cook until eggs are browned and not overly runny.
Meanwhile, add a can of black beans to a saucepan over medium high heat. Stir in chopped cilantro and cook until heated through and fragrant. Transfer beans to small bowl for serving.
Top eggs with a dollop of sour cream and avocado slices. Splash on hot sauce if using. Serve with beans and a warm tortilla.
Here’s to dreaming of the weekend…