2 Servings
25 Minutes

Escape to Costa Rica Breakfast Sandwich

With: Brownberry 100% Whole Wheat
This Recipe Uses

Brownberry 100% Whole Wheat

Ingredients

  • 4 slices of brownberry 100% Whole Wheat bread
    Find In Stores Nutrition Info
  • 1 ripe plantain
  • 1 tbsp. + ½ tsp coconut oil
  • ⅛ tsp. salt
  • 4 eggs
  • ¼ c. almond milk
  • ¼ c. black beans, rinsed
  • 1 large handful fresh spinach
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • ⅛ tsp. pepper
  • ½ large avocado, sliced
  • ¼ cup crumbled queso fresco

Instructions

  1. Peel the plantain, then slice the plantain on the diagonal into thin slices.
  2. In a sauté pan on medium high heat, add 1 tbsp. of coconut oil and heat until melted.
  3. Next, add the plantain slices and cook on each side for about 3-4 minutes, or until the plantains are golden brown.
  4. Once the plantains are cooked, remove from heat, season with ⅛ tsp of salt, and set aside.
  5. In a small bowl, whisk the eggs with almond milk.
  6. Next, coat the pan with the remaining ½ tsp of coconut oil add the egg mixture, beans, spinach, garlic powder, cumin, remaining ⅛ tsp of salt, and pepper to the sauté pan.
  7. Scramble the eggs until desired doneness then remove from pan.
  8. Toast the 4 slices of bread in the sauté pan until the bread is crisp.
  9. Then, remove the slices of bread from heat and turn off the stove.
  10. To assemble the sandwiches, spread half of the avocado slices on one piece of bread.
  11. Top this with half of the scrambled egg and bean mixture, half of the sliced plantains, and half of the crumbled queso fresco. Finally, top with another piece of bread.
  12. Repeat this with the two remaining slices of bread.
  13. Once both sandwiches are assembled, slice, and enjoy!
  • 4 slices of brownberry 100% Whole Wheat bread 100% Whole Wheat
    Find In Stores Nutrition Info
  • 1 ripe plantain
  • 1 tbsp. + ½ tsp coconut oil
  • ⅛ tsp. salt
  • 4 eggs
  • ¼ c. almond milk
  • ¼ c. black beans, rinsed
  • 1 large handful fresh spinach
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • ⅛ tsp. pepper
  • ½ large avocado, sliced
  • ¼ cup crumbled queso fresco
  1. Peel the plantain, then slice the plantain on the diagonal into thin slices.
  2. In a sauté pan on medium high heat, add 1 tbsp. of coconut oil and heat until melted.
  3. Next, add the plantain slices and cook on each side for about 3-4 minutes, or until the plantains are golden brown.
  4. Once the plantains are cooked, remove from heat, season with ⅛ tsp of salt, and set aside.
  5. In a small bowl, whisk the eggs with almond milk.
  6. Next, coat the pan with the remaining ½ tsp of coconut oil add the egg mixture, beans, spinach, garlic powder, cumin, remaining ⅛ tsp of salt, and pepper to the sauté pan.
  7. Scramble the eggs until desired doneness then remove from pan.
  8. Toast the 4 slices of bread in the sauté pan until the bread is crisp.
  9. Then, remove the slices of bread from heat and turn off the stove.
  10. To assemble the sandwiches, spread half of the avocado slices on one piece of bread.
  11. Top this with half of the scrambled egg and bean mixture, half of the sliced plantains, and half of the crumbled queso fresco. Finally, top with another piece of bread.
  12. Repeat this with the two remaining slices of bread.
  13. Once both sandwiches are assembled, slice, and enjoy!