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Breakfast Beans and Rice with Poached Egg

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On the trail or in your kitchen, crack and egg on top of Yumbini while it is cooking for a special treat. Fast, easy, delicious and nutritious.
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Breakfast Beans and Rice with Poached Egg

This filling one pot breakfast is perfect anytime: camping, backpacking or a quiet Sunday at home! We like it with real whole egg, but you can also use powdered egg/egg crystals or a vegan egg substitute.
Prep Time6 minutes
Cook Time3 minutes
Course: Breakfast
Keyword: Any Yumbini Flavor, Vegetarian
Servings: 1

Ingredients

  • 1 3.5oz pkg Yumbini Quick Beans and Rice your favorite flavor
  • 1 cup Water cold/room temperature
  • 1 Egg can substitute powdered egg/egg crystals combined with water, or vegan egg substitute
  • Sliced green onion, parsley, cilantro, sour cream, yogurt, salsa or cheese optional garnishes

Instructions

  • Open pouch of Yumbini as shown and empty into a pot.
  • Add 1 cup water. (Hint: if you use the empty pouch to measure water, 1 cup is between the drawing of a pot and the words "stove top")
  • Heat over high heat until boiling rapidly. Crack egg on top of the Yumbini in the pot.
  • Cover pot and turn heat to lowest setting. Simmer very gently for 3 minutes.
  • Garnish if desired and enjoy!

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Jan Matsuno

Jan Matsuno is a Certified Food Scientist with over 40 years' food product development experience. She formerly held senior R&D positions at Del Monte Foods, Safeway, CCD Innovation and Mindful Food Consulting. After developing thousands of new products for the US and 20 other countries, she launched Yumbini Foods, quick beans and rice, in 2022. She is a proud alumna of Oregon State University.

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