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

1. Preheat oven to 180°C. 
2. Arrange beans on a baking tray and pat down with paper towel to remove excess moisture. Bake for 10 minutes to dry out. Remove.
3. Toss beans in seasonings and corn flour. Place on a lined baking tray and coat in a generous drizzle of olive oil.
4. Roast beans for 20-30 minutes, or until crispy and golden.
5. Heat oil in a pan over medium heat and fry mushrooms, about 10 minutes or until golden. Remove and set aside.
6. Add another drizzle of oil in the same pan, along with butter and fry eggs to desired consistency – we opted for saucy, runny yolks.
7. Top tortillas with eggs, crispy beans, mushrooms and avocado. Serve warm. 

Recipes & Styling: Sjaan van der Ploeg 

Food assistant: Lerato Motau 

Photographs: Zhann Solomons

The post Egg breakfast bowls  appeared first on MyKitchen.

A bowl of oats with tropical flavours and fruit is the best way to start the day, especially in summer. Make this coconut and grapefruit oatmeal breakfast bowl in 20 minutes!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 × 400 ml tin coconut milk
½ cup water
2 cups oats
½ tsp salt
2 tsp honey
1 tsp vanilla essence
1 grapefruit, cut into segments, to serve
¼ cup coconut flakes, toasted, to serve
¼ cup cashew nuts, toasted, to serve
2 tsp honey, to serve

METHOD
1. Bring coconut milk and water to a boil in a pot over medium heat. Add the oats and salt and reduce the heat. Simmer for 5 minutes, stirring occasionally, until liquid has been absorbed and the oats are soft.
2. Mix in the honey and vanilla essence.
3. Dry-fry grapefruit in a hot pan until slightly caramelised, about 3–5 minutes.
4. Top the oats with grapefruit segments, coconut flakes and cashew nuts. Drizzle with honey.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

For an even sweeter option, try our sesame oats with fig jam!

The post Coconut and grapefruit oatmeal breakfast bowl appeared first on MyKitchen.