Tools

• Magnetic Measuring Trio (GRP00001)
• Mixing Bowl (TA000120)
• Demarle Différence^® Medium Stockpot w/ Lid (DD902824)
• Bamboo Cutting Board (TA000105)
• Demarle Différence^® Paring Knife (DD800003)
• Demarle Différence^® Santoku Chef's Knife (DD800001)
• Flexipan^® Texas Muffin Tray (8) (FP001085)
• Medium Perforated Baking Sheet (MA435310)
• Demarle Différence^® 10" Fry Pan (DD902832)
• Demarle Différence^® Omelet Pan (8") (DD902830)

Ingredients

• 6 corn tortillas
• 1/2 cup black beans, soaked overnight
• 4 eggs
• 1 avocado, peeled and diced
• 4 tablespoons sour cream
• Salt and freshly ground pepper

For the Salsa

• 1 medium tomato, chopped
• 1/2 small onion, chopped
• 1/2 garlic clove, crushed
• 1 small red chili, finely chopped
• 1 tablespoon chopped fresh cilantro, plus leaves for garnish
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 4 tablespoons olive oil
• Touch of Tabasco sauce

Directions for the Black Beans

1. Soak Black Beans in the Mixing Bowl overnight. Drain and rinse.
2. Place in Demarle Différence^® Medium Stockpot with twice the beans volume in water.
3. Boil rapidly for 10 minutes, then drain.
4. Place in fresh water, bring to a boil.
5. Simmer for 1-1 1/2 hours, until soft.
6. Drain again, mash and set aside.

Directions for the Salsa

1. Prepare ingredients as stated in the ingredients column using the Cutting Board, Demarle Différence^® Santoku Chef's Knife and Paring Knife, and the Magnetic Measuring Trio for measured ingredients.
2. Mix together all the ingredients in Mixing Bowl and marinate for up to 30 minutes before using.
3. Set aside.

Mixing it all together

1. Pre-heat oven to 350 degrees F.
2. Cut corn tortillas in 1 1/2“ strips using the Cutting Board and Demarle Différence^® Santoku Chef's Knife.
3. Place the Flexipan^® Texas Muffin Tray upside down on the Perforated Baking Sheet so the Texas Muffin Tray bottom is facing upward.
4. Start placing the tortilla strips atop the muffin shape, arranging in a way to form a basket that will hold the vegetables.
5. Once strips are in place, baste with oil using the Pastry Brush.
6. Bake strips until hard and crunchy about 10-15 minutes, being sure to check periodically. Remove from oven and set aside.
7. Heat oil using the Demarle Différence^® 10” Fry Pan.
8. Add black beans and cook for 1 minute, over high heat, stirring constantly. Set aside and keep warm.
9. Finally, fry the eggs in the Demarle Différence^® Omelette Pan. To cook a perfect fried egg, spray pan with olive oil, heat pan on medium low heat and break eggs into pan. Once the whites have formed, add water to partially cover eggs, turn heat to high and cover. In just 1 minute or less, you will have a perfect egg!
10. Place a tortilla basket on each plate, spoon a generous amount of black beans into basket, then adding the avocado. Top with egg, sour cream and salsa as desired. Season with salt and pepper. Use cilantro to garnish.