breakfast

Pandesal with Kesong Puti and Sautéed Spinach

Name: Pandesal with Kesong Puti and Sautéed Spinach
Ingredients: 48.2 g Quick-cooking oats (as base for bread-like density); 96.4 g Spinach, raw; 100 g Kesong Puti (soft white cheese substitute); 20.7 g Almonds, crushed

Nutrition

512

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Quick-cooking oats (as base for bread-like density)48.2 g

Spinach, raw96.4 g

Kesong Puti (soft white cheese substitute)100 g

Almonds, crushed20.7 g

Instructions

Prepare a warm, dense oatmeal porridge base by simmering 100g oats in water until thickened and creamy.

In a small pan, quickly sauté the spinach with a pinch of sea salt until wilted and vibrant green.

Spoon the warm oats into a bowl; top with the fresh kesong puti (or a fresh, mild white cheese) so it begins to soften and melt from the heat of the oats.

Arrange the sautéed spinach alongside the cheese.

Sprinkle the crushed almonds over the top for a toasted, nutty crunch that mimics the texture of freshly baked pandesal crust.

Serve immediately while warm, perhaps with a drizzle of honey or a sprinkle of coconut sugar to reach the desired sweetness.