Desayuno
Pinto Bean Breakfast Toast with Spinach, Feta and Fried Egg
15 minPara 1Nutri-Score A€
A
15 min
15 minPinto Bean Breakfast Toast with Spinach, Feta and Fried Egg
lo que necesita
Ingredientes
pinto beans (cooked, rinsed and drained)Despensa150 g
spinach (fresh)Frutas y verduras50 g
feta (crumbled)Lácteos30 g
tomato (sliced)Frutas y verduras1 pieza
egg (fried)Lácteos1 pieza
rye bread (100% rye, sliced)Panadería2 piezas
olive oil (for frying)Despensa10 ml
salt (to taste)Especias1 g
black pepper (to taste)Especias1 g
por ración
Nutrición
630kcal
- Carbohidratos
- 75 g
- Proteínas
- 33 g
- Grasas
- 22 g
lo que usará
Utensilios
Sartén
toaster
paso a paso
Preparación
- Paso 1
Toast the bread
- Toast the rye bread until golden and crisp.
- Paso 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.
- Paso 3
Fry the egg
- Push the beans to one side of the pan and fry the egg to your liking.
- Paso 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.