This was my first attempt at making black bean cakes.  I also made an attempt at the over-easy egg and burst the yolk.  No matter.  Breakfast is served every day, there are do-overs.  Maybe I’ll add some roasted corn and bell pepper next time, too? 

Black Bean Cakes with Fried Egg and Avocado Crema
(adapted from chow.com) 
Serves 2, w/leftovers (they make good sandwiches)

For the avocado crema:
1 medium avocado, diced
2 TB sour cream 
the juice of 1/2 a lime

Mix together.

For the black bean cakes:
2 TB yellow cornmeal
1 (15-ounce) can black beans, drained and rinsed
1 medium garlic cloves, minced
1 large egg
1/4 c. plain breadcrumbs
1/4 c. white onion, chopped
2 teaspoons hot sauce
salt & pepper
2 TB peanut oil for frying

Pulse everything together in food processor.  Form into patties (I scooped mine with a 1/2 cup measure then flattened them a little).  Heat oil in pan and fry until golden brown, about 3 minutes on each side.  Keep them warm while you fry the eggs.

Notes: 
I halved the amount of sour cream in the original crema recipe because I’m an avocado lover.  I also omitted the 1/4 c. of chopped cilantro called for in both the crema and cakes because I’m a cilantro hater (it’s not my fault.)