2 servings Prep: 5 mins, Cooking: 10 mins
Breakfast sandwich to give a spicy start to the day.
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|1/2 x 410g can||Rhodes Quality Tomato Mexican Style|
|1 x 410g can||Rhodes Quality Butter Beans — drained and rinsed|
|salt and freshly ground black pepper|
|Juice of 1||lemon|
|2||eggs — fried to liking|
|2||english muffins — sliced and toasted|
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Heat the Rhodes Quality Tomato Mexican Style in a small saucepan.
Add the Rhodes Quality Butter Beans and simmer for a few minutes to heat through.
Place the avocado flesh into a bowl and mash it with a fork.
Season to taste with lemon juice, salt and pepper.
To assemble, place a layer of Mexican butter beans on one half of an English muffin.
Add half the avocado and one egg.
Top with the second half of the English muffin.
Repeat to make the second muffin and serve immediately.
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