Makes eight pieces of toast with extra mash and sauce.


  • 8 1⁄2-inch-thick slices sourdough bread or rye miche
  • 5 garlic cloves, halved
  • olive oil
  • 10 medium fresh tomatillos, husked, or 1 (13 oz) can tomatillos, drained
  • 1 cup roughly chopped cilantro
  • 1 jalapeño, seeded
  • 1 cup chopped white onions
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 ripe avocado, pitted and peeled
  • 2 Tbsp freshly squeezed lime juice
  • 8 large eggs
  • 1/4 cup crème fraîche


  1. Rub bread well with garlic; reserve remaining garlic. Heat a large skillet over medium heat, add oil, and pan-toast bread.
  2. To make the tomatillo sauce, boil tomatillos in salted water until soft, about 10 minutes. (For canned tomatillos, skip boiling.) In a blender, puree tomatillos, reserved garlic, 3⁄4 cup of cilantro, jalapeño, onions, salt, and pepper until smooth. Add a little water (about 1/3 cup) to thin mixture. Set aside.
  3. In a medium bowl, mash black beans, avocado, and lime juice, leaving mixture a little chunky. Spread 1/3 cup on each piece of toast, and set aside.
  4. Heat tomatillo sauce in a large pan over high heat. When hot, crack 2 to 3 eggs into sauce, and cook until whites are opaque but yolks are still runny, about 4 minutes. Season to taste with salt and pepper.
  5. Remove each with a slotted spoon, and place it on toast. Repeat with remaining eggs.
  6. Let sauce thicken slightly, about 5 minutes. Remove from heat, stir in crème fraîche, and pour about 1⁄4 cup over each toast slice. Garnish with remaining cilantro and black pepper.
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