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  • Sam Rice

RECIPE - Mexican Breakfast Bowl


At the risk of cultural mis-appropriation, because clearly this recipe is about as Mexican as my mother, I have only called this Mexican Breakfast Bowl because it uses tomatoes, avocado, jalapenos and lime juice. I hope that has got me off the hook! But whatever your thoughts are on Mexican cuisine I can guarantee you will love this, it’s got everything – all my fave breakfast ingredients, big flavours and it properly fills you up.


SERVES: 2


KITCHEN TIME: 10 mins prep, 5 mins cooking


INGREDIENTS:

4 eggs, whisked

Sea salt

Black pepper

1 tomato, diced

½ an avocado, sliced

2 tbsp jalapenos, from a jar

50g grated cheddar

Juice of a lime


PREP TIP: Do the chopping and grating the night before (apart from the avocado which will go brown) so you can just scramble the eggs and whack it all in a bowl in the morning


METHOD: Heat a large non-stick frying pan, pour in the whisked eggs and season well with salt and pepper. Gently fold the eggs over a few times until scrambled. Divide the eggs between two bowls and add the other ingredients around the edge. Drizzle with the lime juice.


SERVING TIP: You can add other things you like to this breakfast bowl, it’s totally customisable such as different cheeses, other veggies, seeds, nuts or leftovers you might have in the fridge.


Click here for a printable version of this recipe

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