Cow­boy break­fast pan

The ad­di­tion of the bean salad and gar­lic-cheese toasties makes this a hearty break­fast per­fect for the week­end.

YOU Breakfast - - Contents -

SERVES

4

Prepa­ra­tion time: 15 min­utes Cook­ing time: 15 min­utes

BEAN SALAD

1 can (400 g) red kid­ney beans 1 can (400 g) chick­peas 1 chilli, chopped 2 gar­lic cloves, crushed 1 red onion, chopped 10 g fresh pars­ley, chopped 10 g fresh co­rian­der, chopped

DRESS­ING

45 ml (3 T) olive oil juice of 1 le­mon 15 ml (1 T) honey salt and pep­per

GAR­LIC-CHEESE TOASTIES

100 g Ched­dar cheese, grated 2 gar­lic cloves, crushed 8 slices bread 30 ml (2 T) but­ter

EGGS

15 ml (1 T) but­ter 8 eggs Tabasco sauce salt

1 Bean salad Mix the in­gre­di­ents. 2 Dress­ing Mix the in­gre­di­ents, pour over the salad and toss. 3 Gar­lic-cheese toasties Mix the cheese and gar­lic. Make sand­wiches with the bread and cheese mix­ture. Heat the but­ter in a pan and fry the sand­wiches on both sides un­til golden. 4 Eggs Heat the but­ter in a pan and fry the eggs as de­sired. Sea­son with Tabasco sauce and salt. 5 Serve the eggs with the toasties and bean salad.

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