Ranch-style Eggs with Salsa, Black Beans and Feta
The Mexican style ranch eggs with guacamole, salsa, black beans and feta is a satisfying healthy and delicious way to start the day!
Servings: 2
Calories: 294kcal
Equipment
- large skillet or fry pan
Ingredients
Tomato salsa:
- 1/2 guacamole, mashed or thinly sliced (I added my guacamole dip to this recipe)
- 1 Roma tomato, seeded and diced
- ½ shallot, diced
- 1 clove garlic, minced
- ½ tsp vinegar
- pinch raw fine sugar
- 1 tbsp parsley, chopped
- 1 tbsp lime juice
- salt and pepper
Eggs:
- 2 slices multi-grain sourdough bread, toasted
- 2 free-range large eggs
- 1 tbsp unsalted butter
- ¼ cup canned black beans, rinsed and drained (option to warm before adding)
- 2 tbsp Greek feta, crumbled
- 1 tbsp parsley for garnishing
- 1 tbsp fresh dill for garnishing
- 2 lime wedges (optional)
Instructions
- Make guacamole recipe or if slicing, wait just before you add the eggs to the skillet.
- In a small bowl, mix together tomato, shallot, garlic, vinegar, sugar, parsley, lime juice, salt and pepper. Set aside.
- Toast bread, and spread 2 tablespoons of the guacamole over each slice, or add slices.
- Heat butter in a large skillet or fry pan, over medium-high heat. Crack each egg in a small bowl, then gently slide the egg into the skillet. Cook for 2-3 minutes, and once you see the edges getting crispy, using a spatula to carefully flip over. Cook for about 20-30 seconds, and then flip the egg onto the bread over onto the guacamole.
- Then arrange the salsa, black beans, feta, parsley and dill over each slice of bread. Optional to add the lime wedges. Serve immediately.
Nutrition
Calories: 294kcal | Carbohydrates: 21g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 396mg | Potassium: 396mg | Fiber: 6g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 2mg