Name: Mexican Eggs {with essential oils}
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups cooked black beans (I soak and cook my own); 1/2 cup salsa or more, to taste (my favorite brand); 1/2 tsp unrefined sea salt; 1 drop Lime oil or fresh lime juice to taste; 1 drop Cumin oil or ground cumin to taste; Bacon drippings or fat of choice; 8 eggs; Salt and pepper, to taste; Grated cheddar (raw is best); Sour cream (from a good source); Diced avocado

Ingredients

Scale

Beans

2 cups cooked black beans (I soak and cook my own)
1/2 cup salsa or more, to taste (my favorite brand)
1/2 tsp unrefined sea salt
1 drop Lime oil or fresh lime juice to taste
1 drop Cumin oil or ground cumin to taste

Eggs

Bacon drippings or fat of choice
8 eggs
Salt and pepper, to taste

Optional:

Grated cheddar (raw is best)
Sour cream (from a good source)
Diced avocado

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Instructions

Place first three ingredients in a saucepan and heat over medium until heated through and bubbling.
Turn the burner off and allow beans to cool for a few minutes.
Then add essential oils.
Heat skillet over medium heat and add bacon drippings.
Scramble eggs with a bit of salt and pepper.
Combine black bean mixture and scrambled eggs in individual bowls, and add optional toppings.
Enjoy!