I’m in a bit of rush this morning to get stuff done as I’ve got a lot to do before the big family trip to the UK on Tuesday.
However breakfast always deserves some attention as far as I’m concerned and this yummy Sunday breakfast was put together pretty quickly and easily.
I love 1 pan meals, they save on washing up (!) and I find I can bring the pan to the table and serve from there. Perfect. This veggie cooked breakfast has eggs, tomatoes and mushrooms along with some moorish black beans.
Black beans are legumes that are extremely nutritious – they provide us with fiber, potassium, folate, vitamin B6 and phytonutrient content. Along with its lack of cholesterol, these elements all support heart health. The fiber in black beans helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease. Very very good for a pan-fried breakfast right?
This is a Jamie Oliver Superfood Cookbook recipe that I have slightly modified. 1 egg set perfectly, the other not so much but it tasted fab!
Beany Breakfast with Eggs
2 large fresh eggs
Handful of grape tomatoes sliced in half
Handful of mushrooms, with stalks sliced off and trimmed
1/3 can of black beans, rinsed and drained
Small handful of greens of your choice
Salt and Pepper
1 tbsp chopped cilantro
1 tbsp olive oil
- Heat a large frying pan with 1 tbsp olive oil. Add the mushrooms and tomatoes and cook on a medium heat for about 5 minutes, turning until golden brown.
- Crack the eggs into the bowl and reduce the heat to low, tipping the pan so that the eggs make their way around the pan to set. Add the beans and a lid to the pan and cook gently for a couple of minutes until the eggs are set.
- Add some greens and cilantro at the last minute and season well with salt and pepper.