Breakfast
Beans for Breakfast (Pinto Beans, Eggs & Avocado Toast)
15 minServes 1Nutri-Score B€
B
15 min
15 minBeans for Breakfast (Pinto Beans, Eggs & Avocado Toast)
what you need
Ingredients
canned pinto beans (drained and rinsed)Pantry400 g
eggsDairy2 pieces
olive oilPantry15 ml
onion powderSpices2 g- salt, pepper and garlic seasoningSpices3 g
avocado (sliced)Produce1 piece
bread (toasted)Bakery2 pieces- srirachaPantry10 ml
per serving
Nutrition
818kcal
- Carbs
- 78 g
- Proteins
- 32 g
- Fat
- 42 g
what you’ll use
Tools
Frying pan
Spatula
step by step
Method
- Step 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.
- Step 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.
- Step 3
Plate and serve
- Serve the beans and eggs with sliced avocado and toast.
- Finish with a drizzle of sriracha.