Petit-déjeuner
Pinto Bean Breakfast Toast with Spinach, Feta and Fried Egg
15 minPour 1Nutri-Score A€
A
15 min
15 minPinto Bean Breakfast Toast with Spinach, Feta and Fried Egg
ce qu’il vous faut
Ingrédients
pinto beans (cooked, rinsed and drained)Épicerie150 g
spinach (fresh)Fruits et légumes50 g
feta (crumbled)Produits laitiers30 g
tomato (sliced)Fruits et légumes1 morceau
egg (fried)Produits laitiers1 morceau
rye bread (100% rye, sliced)Boulangerie2 morceaux
olive oil (for frying)Épicerie10 ml
salt (to taste)Épices1 g
black pepper (to taste)Épices1 g
par portion
Nutrition
630kcal
- Glucides
- 75 g
- Protéines
- 33 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Poêle
toaster
pas à pas
Préparation
- Étape 1
Toast the bread
- Toast the rye bread until golden and crisp.
- Étape 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.
- Étape 3
Fry the egg
- Push the beans to one side of the pan and fry the egg to your liking.
- Étape 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.