Breakfast
Pinto Bean Breakfast Toast with Spinach, Feta and Fried Egg
15 minServes 1Nutri-Score A€
A
15 min
15 minPinto Bean Breakfast Toast with Spinach, Feta and Fried Egg
what you need
Ingredients
pinto beans (cooked, rinsed and drained)Pantry150 g
spinach (fresh)Produce50 g
feta (crumbled)Dairy30 g
tomato (sliced)Produce1 piece
egg (fried)Dairy1 piece
rye bread (100% rye, sliced)Bakery2 pieces
olive oil (for frying)Pantry10 ml
salt (to taste)Spices1 g
black pepper (to taste)Spices1 g
per serving
Nutrition
630kcal
- Carbs
- 75 g
- Proteins
- 33 g
- Fat
- 22 g
what you’ll use
Tools
Frying pan
toaster
step by step
Method
- Step 1
Toast the bread
- Toast the rye bread until golden and crisp.
- Step 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.
- Step 3
Fry the egg
- Push the beans to one side of the pan and fry the egg to your liking.
- Step 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.