Warm the brown rice first if it is leftover from the fridge. Add a splash of water, cover loosely, and microwave for 60 to 90 seconds until steamed through and hot. Set aside.

Add the drained black beans to a medium saucepan over medium heat. Stir in the minced garlic, cumin, salt, and the 2 tablespoons of water or broth. Cook, stirring occasionally, for 4 to 5 minutes until the beans are heated through and fragrant. The liquid will absorb and the beans will look slightly thickened and glossy. Taste and adjust salt. Keep warm over the lowest heat setting.

Crack the eggs into a bowl. Add the milk or water, salt, and black pepper. Whisk briskly for about 30 seconds until the yolks and whites are fully combined and the mixture looks a little frothy. Whisking in air now is what makes the eggs fluffy.

Melt the butter in a 10-inch nonstick skillet over medium-low heat. When the butter is just foamy, pour in the egg mixture. Let it sit untouched for about 20 seconds until the edges just begin to set. Then use a rubber spatula to gently push the eggs from the edges toward the center in slow, wide folds. Keep folding every 20 to 30 seconds. Remove the skillet from the heat when the eggs are still just slightly underdone and look glossy in spots. Carryover heat will finish them while you assemble the bowls.

Toss the sliced avocado with the lime juice to keep it from browning and to add a little brightness.

Divide the warm brown rice evenly among 4 bowls. Spoon the seasoned black beans over the rice, then add a portion of scrambled eggs to each bowl. Top with shredded cheese, a big spoonful of salsa, and the lime-dressed avocado slices.

Finish with fresh cilantro if using and serve immediately. Set out extra salsa and hot sauce on the table so everyone can adjust their bowl to their liking.