breakfast

American Breakfast Bowl with Hard-Boiled Egg, Black Beans, and Crispy Veggie Strips

Name: American Breakfast Bowl with Hard-Boiled Egg, Black Beans, and Crispy Veggie Strips
Ingredients: 146.8 g Beans, black, mature seeds, boiled; 15.0 g RICE, PEAS, BLACK BEANS VEGGIE CRISPS; 115.4 g Large Egg, hard-boiled; 30.0 g Onion, raw, finely diced; 12.5 g Scotch Bonnet Ketchup

Nutrition

536

kcal

Calories

30.00869599065784

Protein

61.60000000000001

Carbs

15.534052160373683

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Beans, black, mature seeds, boiled146.8 g

RICE, PEAS, BLACK BEANS VEGGIE CRISPS15.0 g

Large Egg, hard-boiled115.4 g

Onion, raw, finely diced30.0 g

Scotch Bonnet Ketchup12.5 g

Instructions

Bring a small pot of water to a boil. Carefully lower the egg into the water and cook for 9 minutes for a perfect hard-set yolk. Transfer to an ice bath, peel, and set aside.

In a small saucepan, combine the pre-cooked black beans with the finely diced onion. Warm over medium heat until the onions are translucent and fragrant, about 4 minutes.

Stir in the Scotch Bonnet Ketchup, allowing it to coat the beans and bloom its heat into the dish.

Plate the warm beans into a shallow breakfast bowl. Slice the hard-boiled egg into quarters and nestle them atop the beans.

Finish by scattering the rice, peas, and black bean veggie crisps over the top for a necessary textural crunch. Serve immediately while the contrast between the warm, savory beans and the crisp topping is at its peak.