Breakfast Sandwich by @simonauscher

1h10

10 servings

🥚

400 g

Eggs

💧

100 ml

Water

🧂

5 g

Salt

⚫

1 g

Ground black pepper

🍅

100 g

Cherry tomatoes

🧅

60 g

Red onions

🫘

100 g

Cooked red beans

🥕

30 g

Spinach shoots

🧈

5 g

Butter

  1. Preheat
    • cherry tomatoes
    • red onion

    Preheat the oven to 180°C (350°F). Halve the cherry tomatoes and chop the red onion.

  2. Place
    • cherry tomatoes
    • red onion

    Place the cherry tomatoes and red onion in the baking mold. Roast for 10 minutes.

  3. Whisk
    • eggs
    • water
    • salt

    Whisk the eggs, water, salt, ground black pepper, and baby spinach in the mixing bowl. Mix until evenly combined.

  4. Add
    • cherry tomatoes
    • red onion
    • cooked kidney beans

    Add the roasted vegetables and cooked kidney beans to the egg mixture. Stir gently.

  5. Pour
    • butter
    • eggs
    • water

    Butter the baking mold with the butter. Pour in the egg mixture.

  6. Pour
    • water

    Set the baking mold inside the large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the mold.

  7. Bake
    • Water

    Bake for 40 to 45 minutes, until the center is set but still tender. Remove the mold from the water bath.

  8. Cool
    • Eggs

    Let the baked eggs cool slightly. Unmold and cut into 10 portions for breakfast sandwiches.

  9. Cool

    Leave to cool slightly before unmolding and cutting into portions to fill the breakfast sandwiches.

Breakfast Sandwich by @simonauscher

1h10

10 servings

🥚

400 g

Eggs

💧

100 ml

Water

🧂

5 g

Salt

⚫

1 g

Ground black pepper

🍅

100 g

Cherry tomatoes

🧅

60 g

Red onions

🫘

100 g

Cooked red beans

🥕

30 g

Spinach shoots

🧈

5 g

Butter

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C (350°F). Halve the cherry tomatoes and chop the red onion.

    🍅cherry tomatoes
    🧅red onion
    🔪knife
    🪵cutting board

  2. Step 2/9

    Place the cherry tomatoes and red onion in the baking mold. Roast for 10 minutes.

    🍅cherry tomatoes
    🧅red onion
    🍳baking mold

  3. Step 3/9

    Whisk the eggs, water, salt, ground black pepper, and baby spinach in the mixing bowl. Mix until evenly combined.

    🥚eggs
    💧water
    🧂salt
    ⚫ground black pepper
    🥬baby spinach
    🥣mixing bowl
    🥄whisk

  4. Step 4/9

    Add the roasted vegetables and cooked kidney beans to the egg mixture. Stir gently.

    🍅cherry tomatoes
    🧅red onion
    🫘cooked kidney beans
    🥣mixing bowl
    🥄whisk

  5. Step 5/9

    Butter the baking mold with the butter. Pour in the egg mixture.

    🧈butter
    🥚eggs
    💧water
    🧂salt
    ⚫ground black pepper
    🥬baby spinach
    🍅cherry tomatoes
    🧅red onion
    🫘cooked kidney beans
    🍳baking mold

  6. Step 6/9

    Set the baking mold inside the large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the mold.

    💧water
    🍳baking mold
    🍳large roasting pan

  7. Step 7/9

    Bake for 40 to 45 minutes, until the center is set but still tender. Remove the mold from the water bath.

    🍳baking mold
    🍳large roasting pan

  8. Step 8/9

    Let the baked eggs cool slightly. Unmold and cut into 10 portions for breakfast sandwiches.

    🔪knife
    🪵cutting board
    🍳baking mold

  9. Step 9/9

    Leave to cool slightly before unmolding and cutting into portions to fill the breakfast sandwiches.

Composition

Ingredients

Types

Eggs, Water, Seasoning, Vegetables, Dairy

Ingredients

Eggs, Water, Salt, Ground black pepper, Cherry tomatoes, Red onions, Cooked red beans, Spinach shoots, Butter

Notes

Salt (level), Red onions (chopped), Cooked red beans (drained), Butter (for the mold)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

89 kcal

Macro nutrients

Protein: 6.2g, Carbohydrates: 4.1g, Fat: 5.1g, Fiber: 1.2g

Nutritional Information

Minerals

Iron: 1.4mg, Potassium: 185mg, Sodium: 225mg

Vitamins

Vitamin A: 85mcg, Vitamin C: 5mg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

55 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

knife, cutting board, mixing bowl, whisk, baking mold, large roasting pan

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Brunch, Meal prep

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Soft, Moist, Tender

Flavors

Savory, Peppery, Sweet, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 4 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Wrap portions individually,Thaw overnight in the refrigerator)