White Chili Bean and Egg Stack

White Chili Bean and Egg Stack

Ingredients

  • 1 (15.5oz) can S&W® White Chili Beans (do not drain)
  • 2 tablespoons olive oil
  • 4 cups chopped kale, ribs removed
  • 2 cloves garlic, finely chopped
  • 4 eggs
  • 1 to 2 tablespoons butter
  • 1/2 cup salsa
  • Salt and pepper to taste

Print White Chili Bean and Egg Stack

V

Vegetarian

20 min

Total Time

15 min

Prep Time

4

Servings

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Ingredients

  • 1 (15.5oz) can S&W® White Chili Beans (do not drain)
  • 2 tablespoons olive oil
  • 4 cups chopped kale, ribs removed
  • 2 cloves garlic, finely chopped
  • 4 eggs
  • 1 to 2 tablespoons butter
  • 1/2 cup salsa
  • Salt and pepper to taste

Directions

Coarsely mash beans with a fork. In a small saucepan, heat beans over medium heat, 2 to 3 minutes, until heated through and slightly thickened; keep warm.
In a 12-inch skillet, heat oil over medium heat. Add kale and garlic; cook, stirring often for 3 to 4 minutes, until kale is wilted. Keep warm.
In another nonstick skillet, cook eggs in butter as desired (sunny side up, over easy, poached or scrambled).
Divide bean mixture evenly among 4 plates. Top each with kale, 1 egg and 2 tablespoons of salsa. Season with salt and pepper.

Serving Suggestion: This makes a great breakfast, lunch or light supper. Serve with fresh fruit or juice to round out the meal.

Serving Size: about 6oz each

Nutritional Information Per Serving:
Calories 240, Total Fat 13g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 220mg, Sodium 410mg, Carb 17g, Fiber 4g, Sugar 2g, Protein 12g, Vitamin A 40%, Vitamin C 30%, Calcium 8%, Iron 15%