Mexican Breakfast Eggs

Mexican Breakfast Eggs

www.eggs.org.au

To help Aussies kick-off healthy eating habits from the first meal of the day, Luke Hines developed this recipe with Australian Eggs to launch the 10 Minute Breakfast Challenge.  Serves 4

  • 4 large eggs
  • 1 small can salt-reduced pinto beans, rinsed
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  •  4 small corn tortillas
  • 1 cup chopped tomato
  • avocado, sliced
  • 1/4 cup fresh coriander leaves
  • Oil spray
  • 1.     Heat oven to 200° C.
  • 2.     Combine the beans, lime juice, cumin, and ½ tablespoon of oil in a medium bowl.
  • 3.     Brush the tortillas on both sides with ½ tablespoon of oil and place on a rimmed baking sheet. Bake until crisp, about 8 minutes.
  • 4.     Meanwhile, heat a large non-stick fry pan over medium heat and spray with oil.
  • 5.     Crack the eggs into the pan and cook as desired, 2 to 4 minutes for slightly runny sunny-side-up eggs.
  • 6.     Place the eggs onto the tortillas and top with the beans, tomato, avocado and coriander.
  • Tip: Try with scrambled eggs to create a breakfast burrito

 

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