Southwest Breakfast Scramble

Ingredients

• Salt
• Butter
• Eggs
• Water
• Egg
• Pepper
• Black beans
• Cilantro leaves
• Cilantro
• Salsa

Directions

1. Pour the black beans into a strainer, rinse them quickly with water, and leave them to drain while you get everything else going. Break 6 eggs into a large bowl and whisk them just until combined.
2. Set a large skillet over medium-low heat and melt 2 tablespoons of butter in it. When the butter has melted, add the eggs to the pan. Cook them gently over medium-low heat. When the underside starts to firm up, slide a spatula around the edges and pull them toward the middle, so the loose egg can flow into the cleared spots. Repeat that gentle folding and dragging until the eggs are about 75% set. They will keep cooking as the rest goes in, so do not take them too far here. Add salt and pepper, if you like.
3. Add the drained beans and 2-3 cups of tortilla strips to the skillet. Fold them carefully through the eggs, snapping the tortilla strips into smaller pieces as you mix. Spoon 1 cup of salsa across the top, then scatter 1 cup of shredded cheese over everything.
4. Cover the skillet and raise the heat to medium. Let it warm for 5 minutes, or until the mixture is mostly heated through. While that happens, strip the cilantro leaves from the stems and chop them roughly. Take off the lid and gently fold the skillet mixture, just enough to work in the cheese a bit and help it melt. Finish with the cilantro on top and serve hot.