We were skyping with my mother-in-law the other day and Tom was talking to her about some of Zachary’s recent tantrums and poor listening skills (for lack of a better phrase). He was joking that his parents never had to worry about that kind of thing because he was SUCH a great kid. My mother-in-law asked me if I was a “great kid” too and I said, “nope.”

It’s true. I was pretty bratty. Not only was I an only child, but I was pretty much THE only child. No cousins, no other young kids anywhere near my age. As a result, I was pretty spoiled. And when you have two grandmothers who know their way around the kitchen and also like to spoil  you, then what you really have are 2 short order cooks.

I was pretty picky as a kid. Sure, I ate things normal  kids don’t eat (dandelion greens and okra by the bowlful, for example) but when it came to certain things, I had some specifications. Roasting a chicken? The drumsticks are mine, dudes. Making eggs? Get rid of the yolks.

Except scrambled or in omelets, I hated egg yolks as a kid.  My grandma would make me 3 or 4 fried egg whites and then would have no idea what to do with the remaining yolks, so they often ended up in the trash (or saved for a cholesterol-laden omelet later, I guess). Yolks from hardboiled eggs would also get tossed by me after I ate the whites.

To this day, I still prefer egg whites and probably have them for breakfast 4-5 days a week. But, I’ve been trying to venture out, at least a little, when it comes to yolks. I’m still not going to be the person who loves a super runny yolk, and I’ve accepted that.  But the fact that I’ve come to enjoy eggs prepared like the ones in this dish is a small miracle in and of itself.

I’ve mentioned before that I’m a savory breakfast kinda gal, and I particularly like Tex-Mex style breakfasts (no surprise there). They’ve definitely helped me ease into the transition of eating yolks, and this dish is no different. There’s something about beans that just makes eggs taste better. And goat cheese. I totally added goat cheese to these, which I think turned this dish from good to great. I love tangy goat cheese against spice, and I love goat cheese with my eggs. No brainer. So, whether you’re a picky person trying not to be so picky or a person who just loves eggs and beans, you should definitely try these.

Of course, now I’m stuck with a kid who doesn’t like eggs at all. Serves me right.

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{ 12 comments… read them below or add one }

Cara August 1, 2012 at 1:45 pm

I love me some runny yolks and this is exactly the kind of breakfast-for-dinner I crave :)

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Katrina @ Warm Vanilla Sugar August 1, 2012 at 4:09 pm

This sounds absolutely lovely!

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Anna August 2, 2012 at 1:33 am

I will try these! Savory breakkie buddies over here!

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Joan Nova August 2, 2012 at 10:42 am

I love tasty skillet dishes like this. You always gold for the bold flavors!

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Joanne August 2, 2012 at 11:00 am

I’m pretty sure I would have put your pickiness to shame seeing as how I was the Italian girl who didn’t like tomato sauce. I have always had a soft spot in my heart for runny yolks! Love this.

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Christina August 3, 2012 at 1:28 pm

A perfect brunch, but how about those roti with charred edges! Recipe?

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elly August 3, 2012 at 1:42 pm

Christina – they are just store-bought corn tortillas I heated right over a gas flame.

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Ann P. August 3, 2012 at 5:03 pm

I love the shot of the eggs and beans in the skillet! beautiful! It’s making my mouth water. :)

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ErinsFoodFiles August 7, 2012 at 1:48 pm

This looks like something I could manage to cook for dinner when I return to work!! I go back next week & I’m dreading it! I feel I barely get dinner on the table while I’m home on leave. :(

Anyways, sorry to be a bummer in the comments, this looks delicious!

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elly August 7, 2012 at 8:39 pm

It’s hard! You’ll get into the swing of things, promise. :)

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Platanos, Mangoes and Me! August 8, 2012 at 8:55 am

I love it Elly….

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Asiya August 15, 2012 at 4:56 pm

I’ve never had eggs like this…need to try this! Thx for sharing!

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