AVOCADO & CANNELLINI BEAN BREAKFAST MUFFIN
Move over avocado toast! This hearty breakfast muffin packed with vibrant vegetables and rich, creamy avocado will definitely help you to avoid mid-morning snacking! Not to mention providing a balanced mix of heart healthy fats, proteins and carbohydrates!
Per serving : 535kCal / Carbs 45g / Protein 28g / Fat 27g
Ingredients
2 tsp Water
40g Spinach (wilted)
1/2 Avocado
1/3 Tin Chickpeas (drained)
pinch of Salt
pinch of Pepper
20g Red Onion (finely chopped)
1 tsp Apple Cider Vinegar
1/2 Lemon (juiced)
1 tbsp Orange (juiced)
pinch of Orange Zest
1 Wholegrain Toasted Muffin
1 tbsp Vinegar
2 medium Eggs
How to make it
- Heat a frying pan over a medium heat and add the water to the pan.
- Then add the spinach. Stir until the spinach has wilted down. Remove from the heat and roughly chop the spinach.
- Remove the skin and stone of the avocado and add to a mixing bowl along with the chickpeas, salt and pepper. Use a fork to mash it together to your preferred texture.
- Add the red onion to the mixing bowl along with the chopped spinach, apple cider vinegar, lemon juice, orange juice and zest, Mix well.
- Cut the muffin in half and toast.
- Boil water in a saucepan over a medium/high heat. Add 1 tbsp of vinegar to the boiling water, swirl the water then add the eggs and cook for 90sec – 120sec.
- Add the avocado and chickpea mix to the toasted muffin and top with the eggs. Serve immediately