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.
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