Bean-Avocado with Eggs on Toast
Bean-avocado-egg toast will capture your heart because it is attractive, appetizing, and healthy. This Mexican breakfast is my favorite choice as the first meal of the day, providing a generous amount of nutrition. I have used black-eye beans to make these toasts, but any other bean, like white, red, or black, will certainly work at its best. Black-eye beans are quite healthy and considered a storehouse of protein.
In this toast, avocado is playing an important role in the context of health. Both beans and avocado are superfoods that together make a spread on a bread slice to make an open toast. For a past few decades, avocado has captured the hearts of millions due to its several health benefits and creamy texture. To make the spread, both beans and avocado are mashed, and a few add-ins like yoghurt, lemon juice, and seasoning complete the story. A few greens like baby spinach, basil, or arugula leaves give it additional nutrition and crunch
And lastly, if you are an egg lover, the top layer of scrambled eggs makes it a complete meal that you are certainly going to relish. The whole toast is so filling that you are done for hours, providing a full package of taste and nutrition. Scrambled eggs can be replaced by poached or half-fried eggs; the choice is all yours
Prep Time – 6 hrs (prep time includes soaking of black eye beans)
Cook Time – 15 minutes (Cooking time includes boiling the beans and making scrambled eggs side by side)
Ready in – 5 minutes( if you have all the ingredients ready in hand)
Course – Breakfast
Cuisine – Mexican, Western parts of South America
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Black Eye Beans (boiled) – 1 cup
• Ripe Avocado – 1 no.
• Thick yoghurt – 1 tbsp
• Lemon juice – 2 tsp
• Baby Spinach leaves- 10-12 nos.
• Salt – 1 tsp or to taste
• Crashed peppers – 1 tsp or to taste
• Red chilly flakes – 1/2 tsp or to taste
• Dried oregano – 1 tsp
● INGREDIENTS FOR SCRAMBLED EGGS
• Eggs – 4 nos.
• Full cream milk – 1/4 cup
• Butter – 2 tbsp
• Salt – To taste
• Crushed peppers – 1/2 tsp
• Cilantro leaves (finely chopped)- 2 tbsp
● INGREDIENTS FOR BEAN-AVOCADO TOAST
• Bread slices (any type you like) – 4 nos.
• Butter – 4 tsp
● PREPARATIONS TO BE DONE
• Soak black eye beans overnight. When beans are soaked well, add them to a pressure cooker with one cup of water. Cook till 3 whistles come or until they become soft
• When cooker is cooled down, strain them through a colander and add them to a bowl
• Peal avocado to get its flesh and discard the stone
● HOW TO MAKE BEAN-AVOCADO SPREAD
1- Mash the boiled black eye beans coarsely with a fork
2- Add avocado flesh and mash it coarsely with the fork
3- Add salt, crushed peppers, red chilly flakes, Italian seasoning, lemon juice, and 1 tbsp yoghurt
4- Finally add chopped baby spinach leaves to the mix
5- Combine well all the ingredients to make this amazing spread
● HOW TO MAKE SCRAMBLED EGGS
1- Take a mixing bowl and break eggs into it. Add 1/4 cup of milk to eggs
2- Add salt, crushed peppers, and red chilly flakes, and beat until they get light and frothy
3- Keep a non-stick pan on the low-medium flame and add 1 tbsp butter. When butter is melted, add beaten eggs
4- When eggs cook slightly from the corners, swirl and sweep slowly in the center of the pan with the help of a silicon spatula
5- Softly collect the eggs and remove the pan from the flame. Scrambled eggs should be light and juicy
● TIME TO SET OUT THE TOAST
1- Spread Bean-Avocado spread on the bread slice as a first layer
2- Top the spread with scrambled eggs and enjoy the heavenly tasty bean-avocado toast with eggs
● TOPPING IDEAS
You can top the Bean-Avocado toast with a number of different goodies to get the flavors of your preference and cravings
• Tomatoes
• Sprouts
• Grilled paneer
• Feta cheese
• Sautéed mushrooms
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