Mexican Eggy Brunch

1 Serving
25 min

Here’s a tasty and fun brunch to brighten up your weekend!


The combination of this meal is mouthwateringly good! Packed with a load of protein from your eggs and beans, this meal will keep you full until late into the afternoon. Add in some extra chilli if you want to spice things up even more!


Let me explain to you what’s going on here. Fresh poached eggs, creamy smashed avocado, Mexican infused refried beans, and crispy hash browns! Chuck on your favourite store bought salad for some extra freshness.


This certainly is a great way to start your day!


If you’d like to check out more of my brunch ideas then please check our my Instagram page @the.last.bite.food.blog

Recipe details
  • 1  Serving
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients

  • 2 hashbrowns
  • 2 eggs
  • 1/2 an avocado
  • 1/2 tin black beans
  • 1/2 small onion
  • 1 cloves of garlic
  • stock cube
  • 1 tsp cumin
  • salt and pepper
  • *store bought salsa optional*
Instructions

Cook your hash browns according to the instructions on the packet.
Finely cut your onion and garlic and soften in some oil in a frying pan. Now add in your beans. And 1/2 cup of water. Add in your stock cube, cumin and some salt and pepper and allow the beans to soften.
When the water has evaporated mash the beans down with the back of a fork. Fry the beans giving them an occasional stir for approx 5-10 mins.
Smash your avocado in a bowl and season with some salt and pepper.
Boil a pan of water and poach your eggs when boiling. (Approx 4 mins depending on your altitude of where you live)
Assemble in a stack with the hash browns on the bottom and your eggs n top! And enjoy!
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