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!
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
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.