This classic combo that needs no introduction: eggs, mushroom and avo. Add crispy bacon to your egg breakfast bowl for a salty edge.
Egg breakfast bowls
Serves 4
Ingredients
For the crispy beans
410g white beans, drained and rinsed
1 tsp each garlic powder, onion powder, chilli flakes and dried basil
Salt and milled pepper
2 Tbsp corn flour
¼ cup olive oil
150g button mushrooms, sliced
Canola oil, for frying
1 Tbsp butter
4 eggs, fried
4 tortillas, toasted
2 avocados, diced and drizzled with lemon juice
Method
- Preheat oven to 180°C.
- Arrange beans on a baking tray and pat down with paper towel to remove excess moisture. Bake for 10 minutes to dry out. Remove.
- Toss beans in seasonings and corn flour. Place on a lined baking tray and coat in a generous drizzle of olive oil.
- Roast beans for 20-30 minutes, or until crispy and golden.
- Heat oil in a pan over medium heat and fry mushrooms, about 10 minutes or until golden. Remove and set aside.
- Add another drizzle of oil in the same pan, along with butter and fry eggs to desired consistency – we opted for saucy, runny yolks.
- Top tortillas with eggs, crispy beans, mushrooms and avocado. Serve warm.
Recipes & Styling: Sjaan van der Ploeg
Food assistant: Lerato Motau
Photographs: Zhann Solomons
