2 blocks: divide into 2 serves and save 1 serve for breakfast the next day.
3 blocks: use 2 eggs, 1 slice of bacon (chopped), 1/4 cup tinned cherry tomatoes or passata, 1/4 cup black beans and 1/4 of a halved avocado.
4 blocks: eat the entire serve.
Ingredients
1 tsp olive oil
1 red chilli (optional), deseeded and thinly sliced
1 garlic clove, chopped (leave out if sensitive to garlic and replace with 2 teaspoons of dried chives.
4 eggs
1/2 cup black beans
½ x 400g can cherry tomatoes (whole or puree) or 200g passata
¼ tsp cumin seeds
1/2 of a small avocado, sliced
handful fresh, chopped coriander or basil
1 lime cut into wedges
Directions:
Heat the oil in a large non-stick frying pan
Add the chilli and garlic (or dried chives) and cook until softened and starting to colour.
Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds.
You’re aiming to warm the beans and tomatoes rather than cook them.
Remove the pan from the heat and scatter over the avocado and coriander or basil.
Squeeze over half of the lime wedges.
Serve with the remaining wedges on the side for squeezing over.