Black Bean Cakes with Greens and Eggs

Ingredients

• For the bean cakes
• 1 tablespoon plus 1 teaspoon avocado oil, divided
• 1 large egg
• 1 can (15 oz) low-sodium black beans, rinsed and drained
• 1/2 cup whole-wheat panko, divided
• 1/4 cup finely chopped green onions
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1 garlic clove, minced
• For the eggs and salad
• 4 large eggs
• Cooking spray
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons fresh lime juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 6 cups mixed baby lettuce

Steps

1. Pulse 1 teaspoon of the avocado oil, 1 egg and the beans in a food processor about 20 times, until coarsely chopped. Stir in 5 tablespoons of the panko, the green onions, parsley, cumin, red pepper and garlic.
2. Shape into 4 patties about 3/4 inch thick and dredge in the remaining panko.
3. Heat the remaining tablespoon of avocado oil in a nonstick skillet over medium-high heat. Cook the patties 3 minutes per side and move to a plate.
4. Wipe the pan, coat it with cooking spray, and crack in the 4 eggs. Cover and cook 4 minutes, or 5 for firmer yolks.
5. Whisk the olive oil, lime juice, mustard and pepper, and toss with the lettuce. Serve each patty with salad and an egg.