Monopoly for Breakfast – Black Beans and Eggs

We woke with a start at 6:00 a.m. It was not a loud noise or rapid movement, but something more subtle. We sensed that someone was watching us. Through the fog of sleep, we saw him. Seven-year-old Dan, my wife Marci’s nephew, staring at us, wondering if we were conscious. As soon as our eyes opened, even the slightest crack, he was on us.

“Are you awake? Ready to play?” We were decisively not awake, nor were we ready to play. But we had to acquiesce.

Downstairs in the family room there it was, all ready go to. A Monopoly board set up, money counted out for each player, yellow Community Chest and orange Chance cards neatly stacked, and game pieces sitting on Go. While Marci’s sister and her husband got a few extra minutes of sleep at our expense, we entertained Dan and his brother Josh by playing very long games of Monopoly. This was not just a one-time occurrence; for a time, it became a tradition every time we visited her family in the Boston suburbs.

Another custom when we went to see them was dinner out at a restaurant, more often than not at La Scala, where Marci’s father was a regular. The whole family would go, maybe eight or 10 of us in total, and chaos would ensue. The kids were hungry and wild, we had to dispute what appetizers to get, and Marci’s father would place his order for Steve’s Spaghetti even though no one else even had a chance to consider the menu. And then, promptly at 7:30 pm, no matter where we were in the meal, Dan would put his little head on his mother’s lap and fall asleep.

Dan was unable to stay awake past 7:30 pm no matter where he was. At a restaurant, at home, at a friend’s house, it was his body’s schedule, and it was his bedtime. It lasted for years, and he still falls asleep early as an adult; 9:30 pm I’m told even if he’s “in mid conversation with his wife.” Of course, if you go to bed early in the evening, you’re going to wake up early in the morning. And when we visited, we played Monopoly for breakfast.

By the time everyone else would wake, Dan was famished. After all, he had been up for hours and likely missed half the meal the night before because he was sleeping. I would guess that this is the reason Dan’s preferred meal was always breakfast. His favorite was French crepes.

After Marci and I had children, we took them to visit her family in Boston at least a few times a year. By that time Dan was older and no longer lived at home. I was looking for payback; I wanted my kids to rise with the sun, leave the room so we could grab a few more minutes of sleep, and go wake and torture Dan. But it was not to happen. My only satisfaction is that Dan now has three rambunctious young kids of his own, who I hope wake him at the crack of dawn to play Monopoly for breakfast.

Black Beans and Eggs

While Dan preferred French crepes for breakfast as a little kid, these Black Beans and Eggs make a tasty, hearty breakfast that I bet he would enjoy now as an adult. It is also good with Bert’s Beans, the refried beans my father used to make.

serves 2, 20 minutes

1 Tbsp. vegetable, canola, or avocado oil

½ small onion, chopped

1 can black beans, not drained

1 tsp. cumin

½ tsp. ancho chili powder

⅛ tsp. cayenne pepper

½ tsp. salt, plus more for serving

½ tsp. fresh ground black pepper, plus more for serving

2 Tbsp. butter

4 eggs

4 to 6 corn or flour tortillas

optional for serving:

Cotija or other cheese

sliced avocado

tomato

fresh jalapeño

fresh cilantro

hot sauce such as Tabasco or Cholula

1. Heat oil in a heavy skillet over medium heat. Add chopped onion and sauté until it starts to soften 3 to 5 minutes.
2. Add beans with liquid, and mix in cumin, ancho chili powder, cayenne, salt, and pepper. Cook until liquid thickens and flavors meld, but beans have not broken down and become too mushy, about 5 to 7 minutes. Set aside.
3. Melt butter in a non-stick skillet over medium-high heat until foaming. Crack eggs one at a time and add to pan. Fry eggs, flipping if desired, until they are cooked to your liking.
4. Heat tortillas over an open flame (if you have gas burners) for 15 to 20 seconds on each side, flipping with tongs or in a hot dry skillet for 20 to 30 seconds on each side until warm. Place in a clean kitchen towel to steam and keep warm until ready to eat.
5. Divide beans and eggs between two plates and top with Cotija or other cheese, sliced avocado, tomato, fresh jalapeño, fresh cilantro, hot sauce, and additional salt and pepper if preferred. Serve with warm tortillas.

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