Sasha’s Breakfast Boats


Starting your day with breakfast boats bursting with veggies will guarantee smooth sailing ahead!


  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes
  • 6 scallions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 avocado, sliced
  • 4 thick slices of crusty multi grain bread
  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 1/3 green pepper, chopped
  • 2 garlic cloves, chopped
  • 1/3 cup frozen spinach
  • 4 eggs
  • dried rosemary to taste (3 or 4 pinches)


  • Heat oil in frying pan over medium heat. Add the onion, pepper, and garlic. Saute until vegetables are tender, about 5-7 mins.
  • Add frozen spinach and rosemary. Cook until spinach is thawed and warm, about 3 mins.
  • In a separate bowl, scramble the eggs by whisking them with a fork. Pour the eggs into the vegetable pan. Cook until eggs reach your desired doneness.
  • While eggs cook, prepare the salsa.
  • Mix together beans, tomatoes, scallions, and cilantro.
  • Toast the bread. A darker toast works best.
  • Place sliced avocado on toast, cover with scrambled eggs and top with salsa.
  • Season with salt and pepper.