Mexican Breakfast for Dinner

So I was sick all last week and couldn't really muster up the strength to cook. So my husband took the reigns and pulled out his bachelor-days holdovers from before I entered his life. It should be noted that I fell for him for many reasons, none perhaps more important to me than the fact that this man had actual food in his cupboards and fridge. Meaning raw ingredients used to make actual food, not ramen or a mountains of take-out containers. He made a version of this for one of our first meals together and again 10 years later during a blessed 70 degree afternoon (hence the bright sunshine on my plate of food...haven't seen that in a recent blog have you?).

Mexican Breakfast for Dinner: Fry a few eggs in hot olive oil. Meanwhile, sliced up some avocado and put on a plate. Open a can of black beans and add a pile to said plate. When the eggs are fried (over-easy with a runny yolk), pour the eggs and remaining oil onto plate. Sprinkle entire plate with cilantro leaves and squeeze fresh lime juice over the beans and avocado and then sprinkle the whole delicious concoction with crunchy salt. Pass hot sauce on the side. Then fall in love again.