Mexican breakfast bowl

If you’re looking for a hearty breakfast for a late weekend morning, then this is the recipe for you. Packed with a whole bunch of textures and flavours, this bowl will power you right through to lunchtime.

This one’s also a nutritional powerhouse that provides protein from the avocados, eggs and beans, as well as vitamins and minerals from the veg. Top it all off with a touch of smoked paprika and some chili flakes for that extra kick and voila – a brilliant breakfast bowl.

Serves 2


  • 1 avocado, peeled and sliced
  • 100g cooked quinoa
  • 1/2 tin black beans, rinsed and drained
  • 5 baby plum tomatoes, halved
  • Small bunch coriander, roughly chopped, plus extra to serve
  • 1 spring onion finely chopped
  • 1 lime, cut into wedges
  • 2 tbsp oil
  • 2 British Lion eggs
  • 1/4 tsp chilli flakes
  • 1/4 tsp sweet smoked paprika
  • Sea salt


  1. In a large serving bowl (to serve 1), toss together the avocado, quinoa, black beans, tomatoes, coriander and spring onion. 
  2. Mix together the lime juice and 1/2 tbsp of the oil and season well then toss through the ingredients in the bowl.
  3. Bring a pan of water to the boil then turn to a very gentle simmer.  Gently lower a cracked egg into the water from a little bowl and cook for 3 minutes until the white has cooked and the yolk is runny. 
  4. Sprinkle with chili flakes, the smoked paprika, extra coriander sprigs and a sprinkling of sea salt and black pepper.