Breakfast sandwich to give a spicy start to the day.

Ingredients

• ½ x 410 g can Rhodes Quality Tomato Mexican Style
  
• 1 x 410 g can Rhodes Quality Butter Beans, drained and rinsed
  salt and freshly cracked black pepper
  
• 1 x avocado
  
• juice of 1 lemon
  
• 2 x eggs, fried to liking
  
• 2 x English muffins, sliced and toasted
  

Method

1. Heat the Rhodes Quality Tomato Mexican Style in a small saucepan.
2. Add the Rhodes Quality Butter Beans and simmer for a few minutes to heat through.
3. Place the avocado flesh into a bowl and smash it with a fork.
4. Season to taste with lemon juice, salt and pepper.
5. To assemble, place a layer of Mexican butter beans on one half of each English muffin.
6. Add half the avocado and one egg.
7. Top with the second half of the English muffin.
8. Repeat to make the second muffin and serve immediately.

Serving

Serves 2-4

Cooking Times

Prep Time: 15 minutes Cooking Times: 40 minutes