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English breakfast with avocado

English breakfast with avocado


Nutritional Information (per serve)

Carbs 23.5g

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

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)


  • Eggs


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