Scrambled eggs with baked beans and toast

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  • 1Yield
  • -1Servings+
  • 5 mPrep Time
  • 10 mCook Time
  • 15 mReady In
Print Recipe

Scrambled eggs with baked beans and toast

Ingredients

Nutrients

Calories
437
Protein
22.5g
Fibre
15.8g
Sodium
2.6mg
Carbohydrates
65.1g
Fat Total
9.3g
Saturated Fat
2.7g
Cholesterol
215mg

Step by step method

  • Step 1

    Crack the eggs into a bowl, add a pinch of salt and mix together with a fork. Then add the milk and mix again.

  • Step 2

    Add the butter to a small non stick pan and bring to the heat. Add the beaten eggs to the pan and start stirring with a wooden spoon for 2 minutes or until eggs become dry.

  • Step 3

    Empty the beans into a non stick saucepan and cook on a medium heat, stirring occassionally until beans start to bubble. Turn off heat.

  • Step 4

    Toast your bread and place onto a plate. Add the eggs and beans then finish with freshly ground black pepper.

Tips & variations

  • Good source of protein

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