Scrambled eggs and breakfast beans

Current rating: 5 (1 ratings)
Serves 4
Prep 15
Cook 15
Scrambled eggs and breakfast beans, served with wholemeal toast, will give you the energy you need to power through the day.
Beans
  • 1 tbs light olive oil
  • 1 onion, finely sliced
  • 2 cloves garlic
  • 4 tomatoes, finely diced
  • 300g can butter beans, drained and rinsed
  • 2 tsp brown sugar
Eggs
  • 1 tsp canola margarine
  •  2 eggs
  •  2 egg whites
  •  2 tbs So Good Regular soy milk
  •  2 tbs flat leaf parsley, chopped

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Beans
  1. Heat the oil in a saucepan. Add the onion and garlic and cook over medium heat for 2 minutes, or until golden.
  2. Stir in the tomato and cook for 7 minutes, or until the tomato reduces and thickens. Add the butter beans and brown sugar and stir until warmed through.
Scrambled Eggs
  1. Heat the margarine in a non-stick pan. Whisk the eggs, egg whites and So Good together, pour into the pan. Stir over heat using a wooden spoon until just set. Sprinkle with parsley to serve.

 

Tips

  • Serve with your favourite toasted wholegrain bread.

Tips

  • Serve with your favourite toasted wholegrain bread.

Nutrition Information