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Parmesan-Dusted Baked Beans on Toast with Avo & Poached Egg
Parmesan-Dusted Baked Beans on Toast with Avo & Poached Egg
- Serves 1 person
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It's time to level up your eggs on toast.
This flavour-packed recipe combines baked beans, a velvety poached egg and creamy avocado to create the perfect experience of brunchy, breakfast bliss. It's a complete symphony of textures, tastes, and more. Indulge in this healthy recipe today!
Ingredients
- 2 large eggs
- 1 x 220g can reduced salt baked beans
- 2 slices wholegrain sourdough
- ¼ avocado, sliced
- 20g Parmesan cheese
Method
- Bring a small saucepan of water to the boil. Add a splash of white vinegar and reduce heat to simmer. Crack in the eggs carefully to poach. Reduce the heat further to ensure the egg white stays together.
- Meanwhile, heat the baked beans in a glass dish in the microwave or in a small pan on the stovetop. Toast the bread.
- Top the toast with sliced avocado and spoon over the baked beans. Gently remove the eggs from the water with a slotted spoon, draining the water well, and place on top of the beans. Finely grate parmesan over the top. Serve immediately.
Nutritional Information
- Serving size 430g
- Energy 2450kJ 586kcal
- Protein 36g
- Total fat 22g
- Saturated fat 7g
- Carbs (total) 45g
- Carbs (sugar) 8g
- Sodium 1310mg
- Fibre 16g
- Vitamin D 7.1µg
All nutrition values are per serve.
