Eggs and beans. A common breakfast combination some might say. A boring breakfast option others might say. I recently made my version of eggs and beans for breakfast and I was overwhelmed with the result. It was amazing and certainly a meal that I will be making again.
For the egg component, I scrambled an egg with almond milk, salt, pepper and chilli powder. For the beans component, I made a red kidney bean hummus. All served on two slices of plain, white bread toast. For a more nutritious meal, I would serve with sourdough bread which is a source of post-biotics, the bioactive compounds produced by probiocs (the beneficial bacteria in the gut).
This recipe is dairy-free because I used almond milk. Cows’ milk would work just the same.
Hope you enjoy!
Splash of almond milk
Salt and pepper, to taste
1/4 tsp chilli powder
Small tin of red kidney beans
Juice of 1 lime
2 slices of bread
Green chilli slices and green pesto, to serve
Whisk together the egg, almond milk, salt, pepper and chilli powder in a mug. Pop in the microwave and cook for 2-3 minutes, mixing often.
While the egg is cooking, make the hummus by blitzing the kidney beans and lime juice. Add salt and pepper to taste if desired.
Toast the bread, spread on the hummus, pour over the scrambled egg, sprinkle with sliced chilli and add a tsp of pesto.