Poached Eggs with Chipotle Black Bean Toast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Chipotle Black Bean Toast

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Chipotle Black Bean Toast

Poached eggs served over a smoky chipotle black bean mash on toasted Ezekiel bread, topped with creamy avocado and vibrant cherry tomatoes.

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NUTRITION

585kcal
Protein
38.8g
Fat
22.9g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup black beans

1 slice Ezekiel bread

0.13 whole avocado

0.25 cup cherry tomatoes

0.25 cup red onion

1 tsp chipotle paste

1 tbsp fresh coriander

1 tsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Finely dice the red onion and halved the cherry tomatoes.

  • 2

    In a small skillet over medium heat, sauté the red onion with a splash of water until translucent, then add the rinsed black beans and chipotle paste.

  • 3

    Mash the beans slightly with a fork while heating through, seasoning with a pinch of sea salt and black pepper.

  • 4

    Bring a medium saucepan of water to a gentle simmer and add the apple cider vinegar.

  • 5

    Crack each egg into a small ramekin, create a gentle whirlpool in the water, and carefully drop the eggs in to poach for 3 minutes until the whites are set but yolks remain runny.

  • 6

    While eggs poach, toast the Ezekiel bread until golden and slice the avocado into thin wedges.

  • 7

    Spread the warm chipotle bean mash onto the toast, followed by the avocado slices and cherry tomatoes.

  • 8

    Carefully remove the poached eggs with a slotted spoon, pat dry on a paper towel, and place them on top of the beans.

  • 9

    Garnish with fresh coriander and the remaining sea salt and black pepper before serving.

Poached Eggs with Chipotle Black Bean Toast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Chipotle Black Bean Toast

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Chipotle Black Bean Toast

Poached eggs served over a smoky chipotle black bean mash on toasted Ezekiel bread, topped with creamy avocado and vibrant cherry tomatoes.

NUTRITION

585kcal
Protein
38.8g
Fat
22.9g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup black beans

1 slice Ezekiel bread

0.13 whole avocado

0.25 cup cherry tomatoes

0.25 cup red onion

1 tsp chipotle paste

1 tbsp fresh coriander

1 tsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Finely dice the red onion and halved the cherry tomatoes.

  • 2

    In a small skillet over medium heat, sauté the red onion with a splash of water until translucent, then add the rinsed black beans and chipotle paste.

  • 3

    Mash the beans slightly with a fork while heating through, seasoning with a pinch of sea salt and black pepper.

  • 4

    Bring a medium saucepan of water to a gentle simmer and add the apple cider vinegar.

  • 5

    Crack each egg into a small ramekin, create a gentle whirlpool in the water, and carefully drop the eggs in to poach for 3 minutes until the whites are set but yolks remain runny.

  • 6

    While eggs poach, toast the Ezekiel bread until golden and slice the avocado into thin wedges.

  • 7

    Spread the warm chipotle bean mash onto the toast, followed by the avocado slices and cherry tomatoes.

  • 8

    Carefully remove the poached eggs with a slotted spoon, pat dry on a paper towel, and place them on top of the beans.

  • 9

    Garnish with fresh coriander and the remaining sea salt and black pepper before serving.