Scrambled, Eggs, With Pesto Beans on Toast

This Pesto Beans on Toast takes the hot, crunchy breakfast stand-by to a new level. Suhoor mornings have never had it so good! 4 large eggs salt and black pepper 1 tbsp olive oil 1/2 cup cherry tomatoes, halved 1/2 cup sliced mushrooms 1/2 cup baby spinach 1 low-sodium canned white beans, rinsed 1/4 cup store-bought pesto 4 slices whole-wheat bread or rye, toasted 1. In a medium bowl, beat the eggs with 1 tablespoon water and 1⁄4 teaspoon each salt and pepper. 2. Heat oil in a large nonstick skillet over medium-high heat. Add the mushrooms then add the beans; cook, tossing occasionally, until warmed through, 1 to 2 minutes. Then stir in the tomatoes and spinach and stir through the pesto. 3. On a separate pan cook the egg, stirring, until set but still soft, 1 to 2 minutes. 3. Toast your bread of choice, top with beans and scrambled eggs and serve. Suhoor Eats with ShazEats on DSTV 347 on the Morning Rush Show between 6-8am @itv_networks_sa #suhooreats #shazeats #suhoor #sehri #meal1 #breakfast #breakfastideas #beansontoast #pestobeans #pesto #tomatoes #spinach #mushrooms #scrambledeggs #protein #carbs #energy #filling #satisfying #pictureoftheday #instafood #instachef #instarecipe #instagood #allaboutbalance #itsalifestyle #shazeats #mandysway 


7 views

London, United Kingdom

©2019 by Shazeats. Proudly created by  www.thedesigndenx.co.za