Make Ahead Breakfast (And Its Not French Toast)

Ingredients (Serves 4)

• 8 Eggs
• Salsa
• Avocado (optional)
• Mango and Black Bean Rice Salad

For Rice Salad

• 1 cup quick-cooking brown rice, (about 2 cups prepared)
• 15 oz. canned black beans, drained and rinsed
• 1-1 1/2 cups fresh mango, cut into 1/2-inch chunks, or use frozen
• 1/4 sweet yellow onion such as Vidalia, finely diced (about 1 cup)
• 1/4 cup scallions, green parts only, finely chopped
• 1 lime, juice only, about 2 Tbsp.
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp. salt, or more to taste

Instructions For rice: In a large bowl, combine the beans, mango, onions, scallions, lime juice and cilantro. Add the rice, season it with the salt, and toss gently. Chill it for at least 10 minutes (an hour or more is ideal) and up to 24 hours. Serve the salad on its own or wrapped in large lettuce leaves, warm tortillas, or both. A few great tips from The Six O’Clock Scramble:

1. If the rice needs a little more flavor stir in a little honey or agave nectar, extra lime juice, and/or a little extra salt.
2. If you don’t like raw onions, sauté the onions first until they are lightly browned.
3. If you have picky eaters, put some of the beans and rice aside before combining all the ingredients and let them have simple black bean and rice burritos with mango on the side.

When you (or your guests) wake up hungry, fry two eggs per person. Serve eggs with rice (at cold or room temperature), fresh salsa and sliced avocado.

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