Frühstück
Pinto Bean Breakfast Toast with Spinach, Feta and Fried Egg
15 Min.Für 1Nutri-Score A€
A
15 Min.
15 Min.Pinto Bean Breakfast Toast with Spinach, Feta and Fried Egg
was Sie brauchen
Zutaten
pinto beans (cooked, rinsed and drained)Vorräte150 g
spinach (fresh)Obst & Gemüse50 g
feta (crumbled)Milchprodukte30 g
tomato (sliced)Obst & Gemüse1 Stück
egg (fried)Milchprodukte1 Stück
rye bread (100% rye, sliced)Backwaren2 Stücke
olive oil (for frying)Vorräte10 ml
salt (to taste)Gewürze1 g
black pepper (to taste)Gewürze1 g
pro Portion
Nährwerte
630kcal
- Kohlenhydrate
- 75 g
- Eiweiß
- 33 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Bratpfanne
toaster
Schritt für Schritt
Zubereitung
- Schritt 1
Toast the bread
- Toast the rye bread until golden and crisp.
- Schritt 2
Warm the beans and spinach
- Heat a little olive oil in a frying pan over medium heat.
- Add the pinto beans and spinach and warm through until the spinach wilts.
- Season with salt and black pepper.
- Schritt 3
Fry the egg
- Push the beans to one side of the pan and fry the egg to your liking.
- Schritt 4
Assemble the toast
- Spoon the beans and spinach over the toasted rye bread.
- Top with sliced tomato and crumbled feta.
- Finish with the fried egg and serve immediately.