Cook

with DelMonte

  • Recipes
  • Quick eggs benny with spinach and beans
Quick eggs benny with spinach and beans

Quick eggs benny with spinach and beans

4
15 min
15 min
Prepared with:
Mixed Beans No Salt Added

Ingredients

  • 1 tbsp (15 ml) olive oil
  • 1 can 13,4 oz (398 ml) Del Monte Mixed Beans No Salt Added
  • 1 tbsp (15 ml) zaatar
  • 1 tsp (5 ml) vinegar
  • ½ tsp (2 ml) salt
  • 6 Arctic Gardens spinach dip nuggets
  • 8 eggs
  • 4 English muffins, cut in half
  • 2 tomatoes, slices

Preparation

  1. In a pan, heat oil to medium high and sauté chick peas with zaatar. Season. Crush with a fork while adding 2 tbsp (30 ml) of water and keep warm.
  2. In a pot filled with water, add vinegar and salt. Bring to a boil, then reduce heat to simmer.
  3. Preheat broiler.
  4. Defrost spinach dip nuggets in the microwave.
  5. In a small bowl, add eggs one at a time and pour gently into hot water. Repeat for the remaining eggs. Increase heat to a gentle simmer and poach eggs for 4 minutes. Remove from water with a slotted spoon. Drain.
  6. In the meantime, toast English muffins in the oven or toaster.
  7. Top each English muffin half with tomato, beans, hot spinach dip and poached egg.
  8. Serve 2 halves per person and enjoy immediately.