Only have 10 minutes for breakfast? No worries. Luke Hines and Australian eggs have developed the 10 Minute Breakfast Challenge to help Australians harness the powerful nutritional values of eggs. As a source of B12 and protein, this quick and easy Mexican Breakfast Eggs recipe is sure to start your day off right, and leave you plenty of time to get to work on time.
Mexican Breakfast Eggs Recipe
(Serves 4)
Ingredients:
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
1 avocado, sliced
1/4 cup fresh coriander leaves
Oil spray
Method:
- Heat oven to 200° C.
- Combine the beans, lime juice, cumin, and ½ tablespoon of oil in a medium bowl.
- Brush the tortillas on both sides with ½ tablespoon of oil and place on a rimmed baking sheet. Bake until crisp, about 8 minutes.
- Meanwhile, heat a large non-stick fry pan over medium heat and spray with oil.
- Crack the eggs into the pan and cook as desired, 2 to 4 minutes for slightly runny sunny-side-up eggs.
- 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
