True but pointless story. In my younger student days, I was once removed from a public house establishment over a row about an ‘all-day breakfast’. It was 8pm, I’d had a couple of beverages and fancied a good old-fashioned ‘fry-up’. “We stopped selling the all-day breakfast sir at 12pm,” said a patronising waiter. He may not have been, I was pissed. “An all-day breakfast should be all day, it’s 8 o’clock, I want an all-day breakfast,” I insisted. It didn’t end well.
Anyway, I digress, but the point of this pointless story is that you can enjoy this All-Day Mexican Breakfast from Jamie Oliver whenever you like, and you only need 5 base ingredients to rustle it up. Eggs and avocado together can be a messy job, as the photo below indicates. My wife likes soft eggs, I like hard, as I was making this I got my wish but I do think this recipe lends itself better to soft / medium cooked eggs. We opted for 2 chillies which made this really hot! So, if you’re not a heat freak, maybe opt for 1 chilli instead.
Recipe: All-Day Mexican Breakfast
Calories: 381 per portion
Book: Jamie Oliver – 5 ingredients
Prep time: Approx 10 minutes
Cooking time: Approx 10 minutes
- 1-2 mixed-colour chillies
- 4 large eggs
- 1 x 400g tin of black beans
- 1 ripe avocado
- 1 lime
Cost per portion: Approx £1.48
Finely slice the chillies (use as much as you dare!). Sprinkle half of them into a 30cm non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Once they start to sizzle, evenly crack in the eggs, then spoon the black beans and just half the juice from the tin in and around the eggs. Season with sea salt and black pepper, cover and cook the eggs to your liking.
Meanwhile, halve, peel and destone the avocado, slice into thin wedges, dress with the lime juice and season to perfection. Arrange the avocado around the pan, scatter over the rest of the chillies, stab the egg yolks and dish up.
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