Śniadanie
Pinto Bean Breakfast Toast with Spinach, Feta and Fried Egg
15 minPorcje: 1Nutri-Score A€
A
15 min
15 minPinto Bean Breakfast Toast with Spinach, Feta and Fried Egg
czego potrzebujesz
Składniki
pinto beans (cooked, rinsed and drained)Spiżarnia150 g
spinach (fresh)Warzywa i owoce50 g
feta (crumbled)Nabiał30 g
tomato (sliced)Warzywa i owoce1 kawałek
egg (fried)Nabiał1 kawałek
rye bread (100% rye, sliced)Piekarnia2 kawałki
olive oil (for frying)Spiżarnia10 ml
salt (to taste)Przyprawy1 g
black pepper (to taste)Przyprawy1 g
na porcję
Wartości odżywcze
630kcal
- Węglowodany
- 75 g
- Białko
- 33 g
- Tłuszcz
- 22 g
czego użyjesz
Przybory
Patelnia
toaster
krok po kroku
Przygotowanie
- Krok 1
Toast the bread
- Toast the rye bread until golden and crisp.
- Krok 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.
- Krok 3
Fry the egg
- Push the beans to one side of the pan and fry the egg to your liking.
- Krok 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.