Desayuno
Beans for Breakfast (Pinto Beans, Eggs & Avocado Toast)
15 minPara 1Nutri-Score B€
B
15 min
15 minBeans for Breakfast (Pinto Beans, Eggs & Avocado Toast)
receta de
vikkimansheim
@vikkimansheim
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
canned pinto beans (drained and rinsed)Despensa400 g
eggsLácteos2 piezas
olive oilDespensa15 ml
onion powderEspecias2 g- salt, pepper and garlic seasoningEspecias3 g
avocado (sliced)Frutas y verduras1 pieza
bread (toasted)Panadería2 piezas- srirachaDespensa10 ml
por ración
Nutrición
818kcal
- Carbohidratos
- 78 g
- Proteínas
- 32 g
- Grasas
- 42 g
lo que usará
Utensilios
Sartén
Espátula
paso a paso
Preparación
- Paso 1
Warm the beans
- Pour the olive oil into a frying pan and add the onion powder and the salt, pepper and garlic seasoning.
- Add the drained pinto beans and heat through, mashing them slightly with a spatula.
- Paso 2
Cook the eggs
- Push the beans to one side and add a little more olive oil to the pan.
- Crack the eggs into the pan and cook to your liking.
- Paso 3
Plate and serve
- Serve the beans and eggs with sliced avocado and toast.
- Finish with a drizzle of sriracha.