Date posted: 21/12/2016

Mexican breakfast

  • Serves 10
Votes: 0 Average: 0


Brindisa Leon cooking chorizo 600g
Farmstead unsmoked rindless streaky bacon 400g
Triple Lion haricot beans 500g
Jalapeno green chillies 3 each
Santa Maria avocado Iqf slices 500g
Everyday Favourites free range medium eggs 10
Everyday Favourites 30cm (12'') wheat flour tortilla 5
Baby tomatoes 200g


  1. Soak the Haricot beans in cold water overnight in the fridge.
  2. Make up the chicken stock according the pack and bring to the boil - add the beans and reduce to a simmer and cook for 45 mins until the beans are tender.
  3. Drain the beans well and reserve.
  4. Cut the chorizo into small pieces and cut the bacon into lardons.
  5. Cut the chillies in half and remove the seeds and cut into small dice.
  6. Cut the tomatoes in half and set aside.
  7. Heat a little oil in a sauté pan and add the chilli, bacon and the chorizo and cook until well coloured.
  8. Now add the beans and tomatoes and cook for a further 5 mins.
  9. Season if required then stir through the avocado.
  10. In a separate frying pan fry the eggs in a little oil then remove.
  11. To serve, spoon the beans onto a plate and top with a fried egg - drizzle with a little olive oil and some chopped coriander.
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