Home

.bgImage.slide__image.gbi--807760642-rKQ98JLT2u5MjL3hozioA6:before { opacity: 1; background-image: url(''https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt752b93e1f900f267/636232e52c2a5c60a06df420/Scrambled-Eggs-and-Breakfast-Beans2016L_2.jpg?width=880&height=387&format=jpg&quality=95&crop=910%3A400''); }

Scrambled eggs and breakfast beans

Name: Scrambled eggs and breakfast beans
Prep time: 15 min
Cook time: 15 min
Ingredients: Beans1 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; Eggs1 tsp canola margarine; 2 eggs; 2 egg whites; 2 tbs So Good Regular; 2 tbs flat leaf parsley, chopped

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.

Ingredients

Beans

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

Eggs

1 tsp canola margarine
2 eggs
2 egg whites
2 tbs So Good Regular
2 tbs flat leaf parsley, chopped

Email Ingredients

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Step 1
Heat the oil in a saucepan. Add the onion and garlic and cook over medium heat for 2 minutes, or until golden.
Step 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.