Black Bean and Egg Lunch

Yu-UM!

I chopped about a quarter of a large vidalia onion and sauteed it in some vegetable oil then added in about 5 roughly chopped garlic cloves. I sprinkled in about half a packet of Sazon Goya (sin achiote). When the garlic and onions were soft, I added a can of rinsed black beans and heated. I transferred a few scoops to a small pan and cracked a couple of eggs on top, added a tiny amount of water, and covered. I heated a couple of tortillas.
I accidentally left the eggs on too long so the yolks didn't spill delicious goldenness upon the beans and tortillas.
Alas.

Stuff on Bread (the name doesn't come anywhere close to capturing the deliciousness of the food)

All the excitement of beheading nobility and whatnot nearly made me forget!
I stumbled into this room today. It was dark, dusty and smelled just a little funny, clearly suffering under days of neglect. Turns out it was the kitchen.

I can't take full creative credit for what happened. David made the initial suggestion, I just made it good.

So, here's what I did:
1. I bought some good bread (one jalepeno & cheddar loaf, one rosemary and olive oil loaf from Harris Teeter).
2. I chopped some tomatoes and asparagus and simmered them in some olive oil with whatever spices I could reach.
3. I poached some eggs, and toasted the bread.
4. When the bread popped and the eggs were done to the consumer's desire (I recommend the consumer choose them to have a runny yolk, though I realize that some consumers are unwilling to sacrifice a little safety for deliciousness), I first put some of the tomato/asparagus mixture on the bread, added a few thin slices of vidalia onion, then the egg, some prosciutto, and finally shredded some asiago cheese on top.

It was so good. I hope I make it again one day.

Pictures possibly forthcoming. (They forthcame!)

Next time maybe I'll remember to add in the chorizo to the tomatoes.

Egg, Mushroom, Swiss Chard (for one)

Ingredients
butter
handful of sliced baby bella mushrooms
couple handfuls of swiss chard, torn
2 eggs
splash of chicken stock


Procedure

• I tossed the mushrooms into butter melted over med-high heat, stirring sometimes.
• I splashed in a little chicken stock and threw the handfuls of swiss chard in. 
• When the swiss chard got soft, I put it on a plate, reduced the heat and put a little more butter in the pan.
• I poached two eggs, slightly salted to over-medium (yokes runny). 
• I gently placed the eggs on top of the swiss chard and mushroom mixture. 

And it was good.