For me, the hardest thing to give up in the slow-carb diet is bread (well, bread and pasta!). This is a slow carb breakfast that I make whenever I'm having that bread craving: the bean pancake is rich, filling, and totally fills the "bread void" for me. I'm good for the rest of the day!
- Yield : 2 servings
Put the beans in a bowl and cover in water. Soak overnight (be sure to pick a bowl that won't stain 🙂 ).
When ready to prepare, blend black beans and green onions in a food processor or immersion blender until they form a paste. Add about 1 tsp. salt and 1 egg. Continue to blend until well mixed. Finally add chicken broth and blend. By now it should be more of a batter than a coarse paste.
Add 2 tbs. oil to skillet and heat over medium-high heat until it shimmers. Put half of the batter into the skillet, forming a large pancake. Make sure it's even and not too thick. Cook until browned, then flip and finish cooking (about 2-3 minutes per side). Place pancake on a plate, add remaining oil to skillet, and repeat process with the rest of the batter.
Divide the smoked salmon in two and layer each half on each of the pancakes.
Add 2 eggs to skillet. Salt and pepper them to taste. Cook until the bottom of the white is set (the top of the egg white will not be fully cooked but it should look about halfway cooked through). Add about a teaspoon of water to the skillet and immediately cover with a lid. Steam cook for about a minute and remove - the egg should look just cooked. Remove eggs and top them on one of the pancakes. Repeat the process with the final two eggs.
Sprinkle dill over eggs and serve immediately.