Mexican eggs over hash browns
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Potato lovers, rejoice! Crispy hash browns make a superb stand-in for toast. Here, a savoury, cheesy bean-and-tomato egg scramble is spooned on top of them for a hearty brunch.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Co-op Hash Browns (Frozen)
2 individual
Egg, whole, raw
2 large, raw
Tomato
75 g
Black beans in water
½ can(s), medium, drained
Spring Onions
1 serving(s)
Half fat Cheddar cheese
1 portion(s), medium
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a small sheet pan with parchment paper or a silicone baking mat. Arrange the hash browns on the pan. Bake for 15 minutes or until crisp, turning halfway through.
2
In a medium bowl, whisk together the eggs and salt. Mist a small nonstick pan with cooking spray and set over medium-low heat. Add the egg mixture to the pan; cook for 2 minutes, stirring frequently with a silicone spatula or wooden spoon, until just soft-scrambled. Add the tomatoes, beans, and spring onions to the pan; stir just to combine. Arrange the hash brown patties on a plate; spoon the egg mixture on top. Sprinkle with the cheese.
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