Scrambled, Eggs, With Pesto Beans on Toast

June 9, 2018

 

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
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