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English Style Breakfast

A healthy English style breakfast!

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Servings: 2

Prep Time: 00:10

Cook Time: 00:35

For potatoes

6 - 8 baby potatoes, cut into halves or quarters

salt and pepper to taste

1 - 1 1/2 clove garlic, chopped

2 tbsp olive oil

For beans

1 - 1 1/2 cans of kidney beans (how many g)

3 - 4 tomatoes

2 tbsp olive oil

salt to taste

1 tbsp honey or maple syrup (adjust to taste)

pepper to taste (optional)

1 bay leaf (optional)

dash of cumin/cayenne (optional)

For eggs

2 - 4 eggs+ egg whites, fried (or even scrambled)

1 - 2 tbsp olive oil

salt and pepper to taste

Preparation

1For potatoes, preheat oven to 370F and line a baking sheet or tray with foil.

2Cut up baby potatoes into halves or quarters and toss into a bowl. Coat in olive oil and mix with hand, till evenly coated.

3Throw in garlic, salt and pepper as per desired and mix well.

4Add to pan and bake for 10-12 minutes on each side, till desired softness or crispiness is achieved.

5For beans, drain and rinse canned beans.

6Puree tomatoes in a blender.

7Heat oil in a pan. Then, add puree and let it cook for about 45 seconds on medium high heat.

8Add in sweetener (and spices, if using) and stir for about a minute or so and then add in beans.

9Stir till evenly coated, for about 2-3minutes and then on medium low, cover the pan and let cook for about 7-10 minutes. Check every few minutes to see if you need to add some more water. Taste and adjust if needed.

10Set aside in a plate or container and let cool.

11For eggs, heat olive oil in pan. Add eggs and egg whites scramble or fry.

12You can wilt your spinach a little or serve fresh. Serve.

13Enjoy your breakfast!

Additional Notes

You can use tofu instead of eggs.

Substitute bread for potatoes.

Use avocado oil if you wish.

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