Allison’s Cuban Breakfast

(Edit: now that I am vegan, I would make this with tofu or chickpeas instead)

My go-to brunch spot is Café Patachou in Indianapolis, and my favorite thing to eat there is the Cuban Breakfast; complete with black beans, rice, white cheddar, egg, avocado, spinach-jalapeno sauce, and sour cream (though I omit this because I’m not a fan of sour cream.) It’s quite tasty and isn’t a heart attack! Score! However, it’s much cheaper to make it at home.


Café Patachou’s Cuban Breakfast, $9.95 (over $12 with tip and tax!)


Allison’s Cuban Breakfast, about $2

The ingredients are pretty simple, so it was not that difficult to recreate at home. The trickiest part was recreating the tangy/spicy sauce because I’m not exactly sure what’s in Patachou’s, so my version is purely a guess. Thankfully, it turned out tasting great and not far off from the original!

Proportions are approximate. I wasn’t really measuring when I made this up. Please take my use of the word “good” with a grain of salt. Ha.


The Food:
– 1/2 cup canned black beans (rinsed & drained)
– 1/2 cup cooked rice (typically 2:1 water to raw rice)
– 1 tsp. butter
– Taco seasoning (or any hot spice)
– Good/hefty sprinkle of shredded white cheddar or Mexican blend cheese
– 1 egg
– 1/ 2 avocado
– Salt & pepper

The Sauce (makes about 2 servings):
If you don’t feel like getting a blender dirty or you don’t have the ingredients or you don’t want to take the time, you can also use hot sauce and/or salsa I guess. Laaaaame.

– 1-2 tbs. canned green chiles (These aren’t as spicy as jalepenos but it’s all I had)
– 1 tbs. garlic olive oil (or regular olive oil with a sprinkle of garlic powder)
– 1 tbs. lemon or lime juice
– Good pinch of chopped fresh cilantro
– Good squirt honey
– Good sprinkle cayenne pepper
– Small handful spinach
– Salt & pepper


1. While you cook your rice, rinse and drain your beans to set aside. Cut up your avocado all pretty while you’re at it too.

2. Using a blender or food processor, blend up your sauce ingredients. I didn’t really take note of my proportions when I made this, so use your best judgement. You may need more liquid if you’re using a blender.

3. Once your sauce is ready to go, heat up a pan on medium heat to fry your egg in olive oil. I like my egg over-hard, but it’s served in the restaurant as over-easy if you’re into that.

4. Combine your beans and rice with some butter, add some seasoning, then sprinkle your your cheese on top. Throw that sucker in the microwave until all is warm and gooey (30-50 seconds?)

5. Place your egg on top with your beautiful slices of avocado. Add some extra salt and pepper because you’re fancy.

6. Spend too much time searching for a cute little jar for your sauce.

7. Devour in less than 3 minutes.