Petit-déjeuner
Beans for Breakfast (Pinto Beans, Eggs & Avocado Toast)
15 minPour 1Nutri-Score B€
B
15 min
15 minBeans for Breakfast (Pinto Beans, Eggs & Avocado Toast)
ce qu’il vous faut
Ingrédients
canned pinto beans (drained and rinsed)Épicerie400 g
eggsProduits laitiers2 morceaux
olive oilÉpicerie15 ml
onion powderÉpices2 g- salt, pepper and garlic seasoningÉpices3 g
avocado (sliced)Fruits et légumes1 morceau
bread (toasted)Boulangerie2 morceaux- srirachaÉpicerie10 ml
par portion
Nutrition
818kcal
- Glucides
- 78 g
- Protéines
- 32 g
- Lipides
- 42 g
ce que vous utiliserez
Ustensiles
Poêle
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Plate and serve
- Serve the beans and eggs with sliced avocado and toast.
- Finish with a drizzle of sriracha.