Mexican Egg Bake
If you watch my show “Lunch with Leslie” on Periscope (and you should!), you have heard me talk about the amazing pasture-raised eggs from Vital Farms. As a mostly plant-based eater, I make sure that when I do eat animal products, I’m purchasing the best that I can get. That’s where Vital Farms comes in. Their commitment to quality is top notch, making sure that not only are the eggs tastier and more nutritious, but the hens that lay them are well taken care of, able to roam freely in chemical free pastures, and are never given feed with antibiotics. It really is a win-win for everyone.
Unfortunately, chickens that are raised in a factory farm are living their lives in small cages with other chickens, without any exposure to fresh air or sunshine. Conversely, Vital Farms chickens get a minimum of 108 square feet of pasture to roam, eat, and explore! I am also in LOVE with the Vital Farms butter, which comes from pasture-raised cows and is 85% butter fat! De-licious! But don’t take my word for it, you can watch this YouTube video of the trip I took to Vital Farms so I could see everything with my own eyes! Check it out here, Pasture Raised Eggs, A Vital Story
Now! Let’s get down to business! I just love cooking with eggs because they provide a lot of nutrition, flavor, and are quick and easy to serve up. This recipe can be made in one pot so there’s less clean up, and it contains lots of vegetables to provide your body with nutrients, minerals, and vitamins. The black beans will give you extra protein and who doesn’t love food inspired by Mexican flavors? Another thing I love about eggs is that you can eat them for breakfast, lunch, or dinner! This is such a versatile recipe, I know you’ll keep it in your back pocket and whip it up when you need something fast and nourishing!
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Spice breakfast dish or hearty comfort food dinner! Baked eggs are delicious and savory when you add these perfect Mexican flavors!
- 1 tbs Vital Farms Grass Fed butter
- 1/2 onion, diced
- 2 celery stalks, finely diced
- 1 carrot, finely diced
- 2 cups fresh spinach
- 1 cup black beans, rinsed drained and mashed with 1 tbs of water
- 5 scallions including tops, chopped
- 1/3 cup plain unsweetened raw yogurt
- 1 cup raw jack cheese or vegan cheese
- 4 Vital Farms pasture raised eggs
- 1/2 cup homemade salsa
- 1 cup mashed avocados or guacamole
- 1/8 tsp black pepper
- salsa
- raw yogurt
- scallion greens
- avocado
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Preheat oven to 400°.
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In an oven-safe dutch oven or small skillet, preheat on the stove and add butter. Add onion, carrot, and celery. Cook for 5-7 minutes until tender and onions are translucent.
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Stir in fresh spinach, cook until just wilted.
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In the same pan, add mashed black beans. (I mash them with a fork adding a little water to make them smooth. You can also use a food processor to blend them.) Mix well with spinach mixture.
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Add half of the scallions as a layer.
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Top with raw yogurt and then cheese.
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Make 4 indentations in the mixture (I call them wells). Break one egg into each well. Spoon fresh salsa on top of the entire mixture.
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Bake uncovered for 20 minutes or until eggs are set. Meaning the egg whites will be solid.
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When you are ready to serve, spoon on the mashed avocados and the remainder of the scallions.
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Serve with the option of hot corn tortillas, salsa, squeeze of lime or more avocado!
Copy by Marci West, Recipe by Leslie Nance
