HP – Breakfast Beans and Eggs
- Updated on May 23, 2022
HP – Breakfast Beans and Eggs
Try breakfast beans and eggs, for a hearty breakfast that will satisfy you until lunchtime, and quench the urge to snack!
Servings:2 servings
Calories:582kcal
Ingredients
Beans
- 2 tsp olive oil
- 1 clove garlic (smashed)
- 16 cherry tomatoes
- ½ tsp thyme, dried
- 2 tsp oregano, dried
- 1 tbsp red wine vinegar or balsamic vinegar
- 5 tbsp water
- 1 tsp honey
- 1.5 cup white beans, cooked (~1 can, 15oz/425g)
- Salt and pepper to taste
Eggs
- 4 eggs
- ½ tsp cumin, ground
- ½ tsp chili flakes
- 1 tbsp olive oil
- 4 slices whole grain toast
- Salt and pepper to taste
Instructions
- In a small pot over medium heat add the olive oil and smashed garlic clove. Cook until the garlic clove begins to brown.2 tsp olive oil, 1 clove garlic
- Add whole cherry tomatoes, salt, black pepper, thyme and oregano. Mix and cook until tomatoes are soft and some of them burst open.16 cherry tomatoes, ½ tsp thyme, dried, Salt and pepper to taste, 2 tsp oregano, dried
- Add vinegar, water, honey and beans. Mix and cook until the beans are warm. Reserve until needed.1 tbsp red wine vinegar or balsamic vinegar, 5 tbsp water, 1 tsp honey, 1.5 cup white beans, cooked
- Whip the eggs in a medium sized bowl until there are no streaks of yolk or white. Mix in the cumin, black pepper, chili flakes and salt.Salt and pepper to taste, 4 eggs, ½ tsp cumin, ground, ½ tsp chili flakes
- Add olive oil to an 8" non stick pan over medium-low heat. Add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet.
- Using a rubber spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across the skillet until fluffy and barely set, about 2 minutes; they should still look runny on top.
- Immediately divide between 2 plates and sprinkle with sea salt and more black pepper, serve along with beans and whole grain toast.
Nutrition
Nutrition Facts
HP – Breakfast Beans and Eggs
Amount per Serving
Calories
582
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
12
g
Cholesterol
327
mg
109
%
Sodium
1569
mg
68
%
Potassium
1153
mg
33
%
Carbohydrates
66
g
22
%
Fiber
14
g
58
%
Sugar
10
g
11
%
Protein
31
g
62
%
Vitamin A
1340
IU
27
%
Vitamin C
33
mg
40
%
Calcium
250
mg
25
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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