Tex-Mex breakfast bowl

A decadent brunch for one that will satiate you for hours. That glorious full feeling might last a little longer with an accompanying slice of toast, but I’d run out of bread.

Tex-Mex breakfast bowl

Serves One


1/2 sweet pointed pepper
spray olive oil
1/4 tsp Cajun spice (I buy my spice blends from Earthfare in Glastonbury, but you can buy various spice kits in supermarkets and independent retailers)
1/2 can baked beans
2 free-range eggs
1 small avocado, peeled, cored and sliced
black pepper

1) Sauté the red pepper in a few spritzes of spray olive oil until tender. Sprinkle over the Cajun spice and cook for a few seconds before adding the beans. Keep on a low heat.

2) Spray a large non-stick pan with the olive oil and heat considerably. Add your eggs, flip if you must, but on your own head be it (I managed only one unbroken yolk).

3) Put the beans in the dish, lay the eggs on top, arrange slices of avocado next then grind the black pepper on top. Enjoy.



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