Baked Beans Scramble Eggs with Fresh Mushrooms
Himalayan Pink Salt
How to cook
- Heat up a non stick pan with olive oil. Saute mushrooms, season with salt and black pepper and cook till brown. Set aside.
- Beat the eggs and pour into heated pan with olive oil. Scramble the eggs lightly.
- When the eggs are half set, push the soft scramble eggs to one side of the pan and pour in the baked beans and stir lightly. Turn off heat when the baked beans start to bubble. Sprinkle some chopped spring onions and stir the eggs and baked beans together gently.
Assemble & serve
- Prepare 2 bowls or 2 plates of cooked steamed rice. Scoop the baked bean scramble eggs and mushrooms onto the plate/bowl of rice. Ready to serve. Enjoy.
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