This recipe goes WAAAY back, back before I ran the Morning Glory Bakery - back all the way to when it was a restaurant - serving heavenly breakfasts named after family and friends. I’ve done my best to reproduce a well-loved favorite, leaning heavily on the Mexican flavors that I LOVE. This hearty breakfast is not only loaded with Mexican flavors and plenty of protein (check and check), it also provides that indescribable combination of comfort food and fresh zing. Oh, and did I mention protein?

On top of all that, this breakfast includes therapeutic ingredients, like high quality protein from black beans and eggs. Eggs are considered a nearly perfect food, eggs contain the second highest quality food protein (behind whey protein which contains all the amino acids). Black beans and polenta are a great source of complex carbohydrates which help nurture a healthy microbiome. Olive oil in the polenta provides polyunsaturated fat and protective antioxidants. Cilantro (coriander leaf) has cholesterol-lowering properties (who knew?). It also aids digestion, and has anti-anxiety and antimicrobial properties, and salsa is packed with vitamin C and allicin, a phytonutrient found in onions and garlic that support a healthy immune response. What I’m trying to say here is that delicious food can be your medicine, so eat up and enjoy!

I suggest making the polenta a day in advance. You will have extra - so have another recipe idea on hand to use the rest - or better yet, have this breakfast 2 days in a row. Leftovers? Yes please.

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