How To Make Wholewheat flatbreads with beans & poached egg
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Serves:
Ingredients
- 4 wholewheat flatbreads
- 1 cup cooked beans (any variety)
- 4 eggs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp olive oil
- 1 avocado, sliced
- 1 tomato, diced
- 1/4 cup chopped cilantro
Instructions
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Preheat the oven to 350°F (175°C).
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Place the wholewheat flatbreads on a baking sheet and warm them in the oven for 5 minutes.
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In a small saucepan, heat the cooked beans over medium heat until warm.
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In a separate saucepan, bring water to a simmer and add vinegar.
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Crack one egg into a small bowl and gently slide it into the simmering water. Repeat with the remaining eggs.
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Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
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Remove the eggs from the water using a slotted spoon and place them on a plate lined with paper towels to drain excess water.
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Season the warmed beans with salt and black pepper.
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Heat olive oil in a skillet over medium heat and warm the wholewheat flatbreads on both sides until lightly toasted.
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To serve, spread a layer of seasoned beans on each flatbread.
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Top with a poached egg and sprinkle with diced tomatoes, sliced avocado, and chopped cilantro.
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Serve immediately and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 186mg
- Sodium : 800mg
- Total Carbohydrates : 30g
- Dietary Fiber : 10g
- Sugar : 2g
- Protein : 18g
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