Bean Breakfast Fried Egg & Avocado

Servings: 1, Prep Time: 5 min, Cook Time: 20 min

Ingredients

• 0.5 cup [128 g] Kidney Beans (Canned)

• 0.5 onion [55 g] Yellow Onions

• 2 clove [6 g] Garlic

• 1 large [50 g] Egg

• 0.25 avocado [34 g] Avocado

• 1 medium [148 g] Tomatoes (Roma)

• 0.25 cup [46.25 g] White Rice (Uncooked)

• 1 tsp [2.1 g] Cumin

• 1 tsp [1.8 g] Red or Cayenne Pepper

• 1 tbsp [1 g] Cilantro (Coriander)

• 1 tsp [4.67 g] Avocado Oil

• 5 g Clarified Butter Ghee

Directions

1. Wash the rice and cook with 0.5 cup of water. Bring to a boil without a lid, and once it starts to boil lower the heat to a simmer and cook with a lid for 15-20 minutes.

2. While the rice cooks, chop the onion into a small dice and mince the garlic and set aside. Rinse the canned beans in a strainer as well.

3. In a skillet, sauté the onions and garlic with the avocado oil on medium heat. Cook for 3 minutes and add the beans into the pan.

4. Add 3 tbsp. of water into the beans and mash 1/2 the mixture. Season with cumin, cayenne and salt and pepper to taste.

5. In another skillet fry an egg sunny side up with the ghee on medium heat.

6. Cut the tomato and avocado into slices and set aside. Chop the cilantro as well.

7. Once the beans and rice are ready. Serve with the avocado, tomato and fried egg. Enjoy!

Nutrition Info

Calories: 582, Fat: 22g, Carbs: 71g, Protein: 20g, Fiber: 11g, Sugar: 10g