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Together We Cook: Kensington’s Caregiver Culinary Corner

As part of our Monthly Caregiver Series, we are delighted to partner with Dr. Annie Fenn, founder of Brain Health Kitchen. Each month, Dr. Fenn will share with us recipes that we can make at home that encourage brain health…and taste delicious as well!

This month’s featured recipe is:

One Skillet Huevos

The demands of care-giving leave no time for self-care, including preparing delicious, brain-healthy meals. This streamlined version of Huevos relies mostly on pantry staples like canned beans, good salsa in a jar, and almond milk. It’s great for caregivers who don’t have a lot of time or energy to cook.


1 15-ounce can black beans rinsed
1 cup jarred salsa made from red or green chiles (or a mix), mild, medium or hot
1 cup nut milk unsweetened and unflavored (such as almond, cashew, macadamia, pecan, or other)
½ teaspoon kosher salt
4 to 6 large eggs
1 avocado sliced
1 scallion both white and green parts finely chopped (optional)
Corn tortillas warmed


1. Combine the beans, salsa, nut milk, and salt in a large skillet. Bring to a gentle simmer over medium heat. Use a spoon to make a well in the sauce and crack an egg into it. Repeat with as many eggs as you want to cook and that your skillet allows.

2. Cover tightly and adjust the heat so that the sauce is gently bubbling at a low simmer. Cook for 5 to 8 minutes, depending on how you like your eggs: about 7 minutes for a jammy yolk or longer for a fully cooked one.

3. To serve, scoop out some of the sauce and an egg or two into each bowl. Top with avocado slices and scatter with scallions, if using. Serve with warm tortillas on the side.