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Quick eggs benny with spinach and beans

Quick eggs benny with spinach and beans

Our reimagined eggs Benny is simple and perfect for a brunch with family or friends.

Cooking time


  • 1 tbsp (15 ml) olive oil
  • 1 can 12 oz (341 ml) Bonduelle mixed beans
  • 1 tbsp (15 ml) zaatar
  • 1 tsp (5 ml) vinegar
  • ½ tsp (2 ml) salt
  • 6 Arctic Gardens spinach dip nuggets
  • 8 eggs
  • 4 English muffins, cut in half
  • 2 tomatoes, slices


  1. In a pan, heat oil to medium high and sauté chick peas with zaatar. Season. Crush with a fork while adding 2 tbsp (30 ml) of water and keep warm.
  2. In a pot filled with water, add vinegar and salt. Bring to a boil, then reduce heat to simmer.
  3. Preheat broiler.
  4. Defrost spinach dip nuggets in the microwave.
  5. In a small bowl, add eggs one at a time and pour gently into hot water. Repeat for the remaining eggs. Increase heat to a gentle simmer and poach eggs for 4 minutes. Remove from water with a slotted spoon. Drain.
  6. In the meantime, toast English muffins in the oven or toaster.
  7. Top each English muffin half with tomato, beans, hot spinach dip and poached egg.
  8. Serve 2 halves per person and enjoy immediately.

Nutritional value (per serving):

  • Calories: 417
  • Proteins: 22 g
  • Lipids: 16 g
  • Glucides: 48 g
  • Fibers: 8 g
  • Sodium: 547 mg

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