Eggs with green beans

Ingredients

• 2eggs
• 75 g (½ cup)chopped green beans
• 15 g (1 tablespoon)sweetcorn
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the beans

   Bring a pan of water to the boil, add the green beans and cook for about 5 minutes, or until tender.

2. 2

   Beat the eggs

   Use a fork to beat the 2 eggs with salt and pepper to taste. Add the sweetcorn and mix well.

3. 3

   Scramble the mixture

   Pour the egg and sweetcorn mixture into a non-stick frying pan, add the green beans and stir until the eggs are cooked.

4. 4

   Serve the eggs

   Serve with salad and a good salsa.

What are eggs with green beans?

This is a straightforward Mexican-style breakfast of scrambled eggs mixed with green beans and sweetcorn. The combination keeps the dish familiar while adding tender vegetables and a little sweetness.

The method works because the beans are cooked separately first, so they have time to soften before being stirred into the eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 14g protein, 10g carbs, 10g fat.

The eggs provide most of the protein and fat, while the sweetcorn and green beans contribute carbohydrates and fibre. Serve with a generous salad for a more substantial plate; the nutrition estimate does not include the salad, salsa or salt added to taste.

Choosing the ingredients

Green beans: Chop them into bite-sized pieces so they cook evenly and are easy to mix through the eggs.

Sweetcorn: A tablespoon adds small bursts of sweetness without overwhelming the beans or eggs.

Eggs: Beat them with the seasoning before cooking so the salt and pepper are distributed through the mixture.

Get the beans tender

Boil the beans for about 5 minutes, checking that they are tender before draining or transferring them to the pan. The exact time can vary with the size of the pieces.

If the beans are still firm, give them a little longer rather than relying on the brief time in the frying pan to finish cooking them.

Cook the eggs gently

A non-stick frying pan helps the eggs cook without sticking, particularly as no cooking fat is specified in the recipe. Keep the mixture moving with a spatula or spoon as it sets.

Take the pan off the heat once the eggs are cooked through and no longer runny. They will continue to firm slightly from the residual heat.

Serve with salad and salsa

The recipe pairs the eggs with salad and salsa. A crisp, fresh salad and a salsa you enjoy add contrast to the soft eggs and vegetables.

Serve soon after cooking, while the eggs are tender and warm.

Timing the recipe

The stated total time is 15 minutes, with about 5 minutes allocated to boiling the beans. Chop the beans and beat the eggs while the water heats to keep the preparation moving.

Have the pan ready before the beans are tender, then combine everything and cook the eggs just before serving.

Recipe notes & tips

• Cut the green beans into similar-sized pieces so they soften at roughly the same rate.
• Start checking the beans at around 5 minutes, as smaller pieces may become tender sooner.
• Season the beaten eggs before adding them to the pan.
• Use a non-stick pan and keep stirring as the eggs set.
• Serve straight away with salad and salsa.

Variations

• Add chilli: Stir finely chopped fresh chilli into the beaten eggs for extra heat.
• Use coriander: Fold chopped fresh coriander through the eggs just before serving.
• Change the salsa: Choose a mild or spicy salsa to suit your taste.
• Add onion: Cook finely chopped onion in the pan before adding the egg mixture.
• Try other beans: Use chopped runner beans in place of the green beans, cooking them until tender first.

Common mistakes to avoid

• Undercooking the beans: Boil them until tender before adding them to the eggs.
• Adding wet beans: Drain the cooked beans so excess water does not loosen the egg mixture.
• Overcooking the eggs: Remove the pan from the heat as soon as the eggs are cooked through.
• Using uneven pieces: Chop the beans to a similar size so they cook evenly.
• Forgetting to season: Add salt and pepper to the beaten eggs before they go into the pan.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan or microwave until hot throughout; the eggs may become firmer after reheating.

Frequently asked questions