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
White Chili Bean and Egg Stack
Gluten Free
Vegetarian
20 min
Total Time
15 min
Prep Time
4
Servings
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 toast and 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), Cholestrol 220mg, Sodium 410mg, Carb 17g, Fiber 4g, Total Sugar 2g, Added Sugar 0g, Protein 12g, Vitamin D 0%, Calcium 6%, Iron 15%, Potassium 8%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.