June 4th Week Friday Brunch

Name: June 4th Week Friday Brunch
Yield: 869 g
Ingredients: mixed grain rice 73 g; Korean soybean tofu 300 g; SAJO Chicken Breast Black Pepper 100 pack; fresh zucchini 79 g; onion 92 g; red bell pepper 35 g; fresh cabbage 175 g; extra virgin olive oil 5 g; Namhae oyster sauce 10 g

589 kcal

#brunch #open sandwich #avocado toast #easy meal #healthy dish #summer recipe #egg dish #toast #one meal #home cafe

Image coming soon

Ingredients

Main ingredients

mixed grain rice 73 g
Korean soybean tofu 300 g
SAJO Chicken Breast Black Pepper 1 pack
fresh zucchini 79 g
onion 92 g
red bell pepper 35 g
fresh cabbage 175 g

Seasonings/Sauce

extra virgin olive oil 5 g
Namhae oyster sauce 10 g

Nutrition summary

Carbohydrates 67.26 g 44%

Protein 49.13 g 32%

Fat 16.04 g 24%

Serving size 869g

Cooking steps

1

Slice avocado and tomato thinly.
2

Toast the bread until crispy in a toaster.
3

Fry eggs in a pan with oil until soft-cooked.
4

Place avocado slices on top of the toasted bread.
5

Add tomato slices and the soft-cooked egg on top.
6

Season with salt and pepper, then drizzle with olive oil.

June 4th Week Friday Brunch

AI 영양사 앤디