This savory, protein-rich breakfast is a hormone-supportive powerhouse—perfect for mornings when your energy feels a little scattered or your blood sugar needs grounding. With gut-friendly black beans, brain-boosting eggs, and a refreshing cilantro-avocado topping, this dish supports ovulatory and luteal phase needs while keeping you full and focused.

 Ingredients 

(Serves 2 open-faced sandwiches)

For the eggs:

• 2 large pasture-raised eggs
  
  
• 1 tsp ghee or avocado oil (for cooking)
  
  
• 1 green onion, finely sliced
  
  
• ¼ cup black beans, rinsed and drained
  
  
• 1 small jalapeño, finely diced (remove seeds for less heat)
  
  
• Pinch of sea salt and black pepper
  
  

For the toast + toppings:

• 2 slices gluten-free bread, toasted
  
  
• ½ ripe avocado
  
  
• Handful of fresh cilantro, chopped
  
  
• Juice of ½ lime
  
  
• ¼ tsp garlic powder
  
  
• Optional: chili flakes, extra virgin olive oil (for drizzling)
  
  

Instructions

1. Heat a small skillet over medium heat and add the ghee or avocado oil.
   
   
2. Sauté the green onion and jalapeño for 1–2 minutes until softened.
   
   
3. Add the black beans and a pinch of salt, cooking for another 1–2 minutes until warmed through.
   
   
4. Crack the eggs directly into the pan and gently scramble, mixing everything together until just cooked. Remove from heat.
   
   
5. While the eggs are cooking, toast your gluten-free bread.
   
   
6. Mash the avocado in a small bowl with garlic powder, lime juice, and a pinch of sea salt.
   
   
7. Assemble the dish: spread mashed avocado on each slice of toast, top with the warm scrambled eggs and black bean mixture.
   
   
8. Garnish with fresh cilantro and optional chili flakes or a drizzle of extra virgin olive oil.
   
   
9. Serve immediately, ideally with a cozy mug of herbal tea and a deep breath. 

With Love and Nourishment,

The Nourish Kitchen