Poached Eggs with Black Beans and Spinach
Recipe Type:
Vegetarian
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 2 |
| Serving Size | 8.83 oz |
Ingredients
4 units
Eggs
7.06 oz
Black Beans
5.30 oz
spinach
1 tsp
salt
1 tsp
pepper
2 tbsp
olive oil
2 cloves
garlic
Directions
Step 1
Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
Step 2
Add black beans to the pan and cook for 5 minutes, stirring occasionally.
Step 3
Add spinach to the pan and cook until wilted.
Step 4
Bring a pot of water to a simmer. Crack the eggs into separate ramekins or small bowls. Carefully slide each egg into the simmering water and poach for 3-4 minutes, or until the whites are set but the yolks are still runny.
Step 5
Remove the poached eggs from the water using a slotted spoon and place them on top of the black bean and spinach mixture.
Step 6
Season with salt and pepper to taste. Serve immediately.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 35.32 kcal | 1.77% |
| Vitamin A | 3.532 IU | 0.39% |
| Monounsaturated Fat | 0.7064 g | 0% |
| Saturated Fat | 0.3532 g | 0.32% |
| Fat | 1.766 g | 1.26% |
| Carbohydrates | 2.649 g | 0.53% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.883 g | 2.32% |
| Sugars | 0.1766 g | 0% |
| Protein | 2.2075 g | 2.6% |
| Vitamin C | 2.649 mg | 2.94% |
| Calcium | 1.3245 mg | 0.26% |
| Iron | 2.2075 mg | 0.44% |
| Potassium | 70.64 mg | 14.13% |
| Alcohol | 0 g | 0% |
| Cholesterol | 32.671 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0883 mg | 6.79% |
| Vitamin B12 | 0.2649 mcg | 11.04% |
| Vitamin E | 0.4415 mg | 2.94% |
| Zinc | 0.2649 mg | 0.05% |
| Selenium | 2.649 mcg | 0.53% |
| Vitamin D | 0.2649 mcg | 1.77% |
Recipe Attributes
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