English breakfast with avocado

Nutritional Information (per serve)

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