Costa Rican Breakfast

[T]here’s something people don’t tell you about Costa Rica:  time slows (almost) all the way dooowwwnn.  It’s magic.  Like time gets stripped away leaving luxuriously long mornings followed by, luxuriously lazy afternoons, followed by impeccable… truly impeccable sunsets.

It’s like island life.  But not an island.  It’s beach life.  The sun stays high and the air is just mellow.  Completely mellow.  

I visited Costa Rica last year and still wonder about the paradise-heavy time warp.  Why does that happen in Costa Rica and not on any given Wednesday in my New Orleans life?  

Here’s hoping the Costa Rican time warp can be a state of mind no matter what my longitude and latitude.

I suppose it starts with breakfast.  Shall we?   

Ps.  When I returned from Costa Rica last year I made this Banana y Leche con Cafe and I don’t regret it one bit.  

This breakfast is best after an early rise, a few hours on the beach spent trying desperately to both surf poorly and not drown, and some quality time in the morning sun.  

This breakfast is also quite delicious if enjoyed after sleeping in, barely shuffling out of bed.  

It’s all about assembly.  Fluffy white rice on a plate.  Leftover rice microwaved to warm is perfectly acceptable.  Don’t stress it.  

Black beans on top of the rice.  

I like to season the rice and beans with salt, pepper, and smoked paprika.  Both rice and beans can be, what I refer to as a… taste suck.  Their flavors are so base that they need a good dose of salt, pepper and other flare to bring them forth.  

Hot Smoked Paprika is a secret weapon in the kitchen.  I should write a whole blog post about it.  

Scrambled eggs, fresh tomato salsa, and sliced avocado.  

This breakfast isn’t specific to Costa Rica.  It’s also not rocket science.  What it is, is…. supremely delicious and what I enjoyed most late mornings in Costa Rica.  

Should we talk about frying plantains?  You could.  You can.  You should.  You’re full of great ideas so YES! 

Plantains are like bananas.  They’re larger, a bit more dense, sweet, with a savory quality.  They’re peeled, sliced and pan fried in a bit of olive oil.  A sweet and welcome addition to the savory flavors of the breakfast.  Also… you’ll want them all the time, so prepare yourself.  

Costa Rican Breakfast

• Author: Joy the Bkaer
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes

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Ingredients

Scale 1x2x3x

What You’ll Need

• 3 cups warm white rice
• 1 cup black beans, drained and heated through
• 4 large eggs, scrambled
• 1 ripe Haas avocado, pitted and sliced
• 1/2 fresh tomato salsa
• 1 plantain, peeled, sliced, and fried in a bit of olive oil
• sliced pickled jalapeños
• salt, pepper, and hot smoked paprika to taste

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Instructions

1. This breakfast is more about assembly than anything. Gather together your ingredients: fluff the rice, warm the black beans, season and scramble the eggs, slice the avocado, potion out salsa, and fry the plantains.
2. Divide the rice between two shallow bowls or plates. Top each portion of rice with black beans. Season with salt, pepper, and smoky paprika. It’s all about building layers of flavor. Top the beans salsa followed by scrambled eggs. Top with avocado slices, pickled jalapeños, and fried plantains. Again season with salt, pepper, and hot smoked paprika. Enjoy immediately!

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Nutrition

• Serving Size: 2