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Scrambled eggs and breakfast beans

Serves: 4
Prep: 15
Cook: 15

    Scrambled eggs and breakfast beans, served with wholemeal toast, will give you the energy you need to power through the day.


    • 1 tbs light olive oil
    • 1 onion, finely sliced
    • 2 cloves garlic
    • 4 tomatoes, finely diced
    • 300g can butter beans, drained and rinsed
    • 2 tsp brown sugar
    • 1 tsp canola margarine
    •  2 eggs
    •  2 egg whites
    •  2 tbs So Good Regular soy milk
    •  2 tbs flat leaf parsley, chopped


    1. Heat the oil in a saucepan. Add the onion and garlic and cook over medium heat for 2 minutes, or until golden.
    2. Stir in the tomato and cook for 7 minutes, or until the tomato reduces and thickens. Add the butter beans and brown sugar and stir until warmed through.
    Scrambled Eggs
    1. Heat the margarine in a non-stick pan. Whisk the eggs, egg whites and So Good together, pour into the pan. Stir over heat using a wooden spoon until just set. Sprinkle with parsley to serve.



    • Serve with your favourite toasted wholegrain bread.

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