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.

Description

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

Weight, measurement and temperature conversions

View nutrition information per serve

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