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Breakfast eggs with avocado and black beans

Special Diets

Dairy free
Gluten free
Vegetarian
Eggs and avocado on plate with knife and fork
A simple but delicious take on avocado and eggs with a hint of chilli.
Serves
2
Prep
10 minutes
Cook
15 minutes

Nutritional Information:

Each 322g serving contains (excludes serving suggestion)
KCal
375
Carbs
24.1g
Protein
17.3g
Fat
20.9g
(Medium)
Saturates
4.9g
(Medium)
Sugars
5.1g
(Low)
Salt
0.22g
(Low)
Fruit/Veg Portion
2
Ingredients

Ingredients

  • 1 large avocado
  • 2 small eggs
  • 1tsp rapeseed oil
  • ½ a red chilli, deseeded and finely sliced
  • 200g canned black beans in water
  • 8 cherry tomatoes, roughly chopped
  • ½ tsp chipotle paste
  • 2 spring onions, finely sliced
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Method

Method

Recipe tips

If your eggs are a bit big, separate the yolks, pop a yolk into each avocado, stir the whites with a fork to break them up, and use to top up the dip in each avocado. 

At risk' groups such as infants, children, pregnant women, the elderly and those who are unwell should avoid soft/lightly cooked and raw eggs, unless they can guarantee that they are produced under the Lion code quality assurance scheme.

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