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English breakfast plate with avocado

English breakfast with avocado

 

English breakfast plate with avocado


Nutritional Information (per serve)


Energy
402kcal

Protein

25.8g
Carbs 23.5g

Fat

19.4g

Fibre

10.9g


Ingredients (Serves 1)

  • 2 large eggs (boiled/poached/scrambled)
  • 80g (5 medium) mushroom
  • 90g (5 thick slices) tomato
  • Olive oil spray (1-second spray)
  • ½ tsp mixed herbs
  • 1 tsp crushed garlic
  • 155g baked Beans
  • 35g (¼) avocado


Method
Step 1: Eggs

  1. Add eggs to a pot and fill with cold water approximately 2 cm above the eggs
  2. Bring water to the boil using maximum heat
  3. Once the water comes to a boil cover the pan with a lid and remove the pan from the heat
  4. Decide on your choice of soft-, medium- or hard-boiled eggs
  • 4 - 6 minutes → soft
  • 6 - 8 minutes → medium
  • 8 - 12 minutes → hard


Step 2: Vegetables

  1. While eggs cook slice mushrooms and tomato as preferred
  2. Using a non-stick pan, spray a 1-second spray of olive oil spray or similar on a pan and bring to medium heat, add sliced mushrooms and tomato (or cook separately if desired)
  3. Add mixed herbs and garlic and sauté for approximately 4 - 5 minutes or until the desired level of cooking reached


Step 3: Avocado

  1. Slice avocado in half and then in half again - this gives you a quarter - use this quarter avocado as part of your meal
  2. Top tip - add lemon juice to the leftover avocado to help it keep longer. Store it in the fridge and for use at a later stage


Step 4: Put all together

  1. Combine components and don’t forget to add the baked beans!



Suitable for:

  • Vegetarians (Ovo/lacto-ovo)


Allergens:

  • Eggs

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