Eggs are a staple of pureed diets especially when thicker foods are allowed. They add lots of protein and other nutrients to what some think is a boring diet. Eggs are also a way to get some variety by topping them with other foods and purees. That’s just one reason I like this recipe.

Another reason is that this a quick and easy pureed dish that can be made in minutes with pre-packaged ingredients mainly. Really, the only cooking is the scrambling of the eggs. Yes, you can buy eggs already scrambled but the texture is usually like rubber which is not ideal for pureed food.

Pureeing the Food

This dish is easy to puree too. It purees well in a blender, food processor, or hand stick blender. Food processors are usually more powerful and really pulverize the ingredients but the immersion blender will do well too and save some clean up after eating. You’ll probably be able to make this puree at home with whatever kitchen gear you already have.

If you like bold flavors, try tipping your eggs with this black bean and red pepper puree. The red peppers add a little extra kick and flavor.

Scrambled Eggs and Bean Puree
Prep Time
5 mins
Cook Time
12 mins
Puree Time
5 mins
Total Time
17 mins
 

A simple recipe for a breakfast puree with lots of protein that would make a great dinner too.

Course: Breakfast
Cuisine: American, Mexican
Servings: 1 person
Ingredients
For the scrambled eggs:
  • 1 egg
  • Salt and pepper
For the bean puree:
  • 1/2 cup black beans rinsed and drained
  • 3 tablespoons enchilada sauce
  • 2 tablespoons broth
Instructions
For the black bean puree:
  1. Place the beans and enchilada sauce in a pan and cook over medium heat.
  2. After about 2 minutes, add the broth of your preference.
  3. Use an immersion or regular blender to blend the mixture, and serve it in a bowl.
  4. Alternatively, you can make the bean puree in advance keep it in the freezer until you make the eggs.
For the scrambled eggs:
  1. Heat a pan or skillet and whisk your eggs in a bowl before pouring them into the pan.
  2. Add salt and pepper to taste, and make sure to move the eggs with a spatula as they cook.
  3. When they have reached the desired consistency, remove them from the heat and serve them with the bean puree and enchilada sauce.
Recipe Notes

A good garnish for this might be sour cream or finely pureed guacamole.

Have You Tried It?

What do you think about a dish like this? If you have tried it, please leave a review in the comments section below. I’d also love to know if you made any changes or improvements!