High-Protein Brekkie Sourdough

Nutrition

Ingredients

• Sourdough Bread
• Baked Beans
• Egg
• Simply Egg Whites
• Short Cut Bacon
• Australian Avocado
• Baby Spinach

Instructions

1. 1.Toasting the sourdough slices until they reach a deep golden brown and have a firm, audible crisp. A well-toasted base is essential for this recipe, as it provides the structural integrity needed to support the weight of the avocado, eggs, and bacon without becoming soggy.
2. 2.Place a large non-stick pan over medium heat. Add the short cut bacon, and cook for 2–3 minutes per side. You are looking for the edges to become slightly browned and crispy while the centre remains tender. Once cooked, set the bacon aside on a plate to maintain its texture.
3. 3.Using the same pan while it's still hot, toss in the Fresh Spinach. As soon as the spinach has collapsed and turned a vibrant dark green, remove it from the pan immediately and set it aside with the bacon to prevent it from overcooking and becoming watery.
4. 4.In a small mixing bowl, whisk the whole egg and the egg whites together until fully combined and slightly frothy. Pour the mixture into the warm pan and cook for 2–3 minutes, gently folding the eggs with a spatula to create soft, fluffy curds.
5. 5.While the eggs are finishing, heat the Baked Beans in a small saucepan over low heat or in a microwave-safe bowl for 1–2 minutes until steaming. Baked beans serve as a fantastic source of complex carbohydrates and fibre in this meal.
6. 6.To serve, spread the Avocado evenly over the toasted sourdough, then layer on the scrambled eggs and the browned bacon. Arrange the wilted spinach and the hot baked beans on the side of the plate.