Breakfast · American · 5 min
American Breakfast Bowl with Hard-Boiled Egg, Black Beans, and Crispy Veggie Strips
- Calories
- 536
- Protein
- 30g
- Carbs
- 62g
- Fat
- 16g
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
Method
- 01Bring 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.
- 02In 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.
- 03Stir in the Scotch Bonnet Ketchup, allowing it to coat the beans and bloom its heat into the dish.
- 04Plate the warm beans into a shallow breakfast bowl. Slice the hard-boiled egg into quarters and nestle them atop the beans.
- 05Finish 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.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
