If you are looking for a nice and easy breakfast to get you going, these two recipes are perfect. Quick to make and easy to modify to make for more or fewer people, they are sure to get your weekend going the right way. You can use both recipes as fillings for delicious breakfast burritos too or a simple and quick dinner. Win!

Poached eggs with chorizo and cannellini beans

Serves 2 | Prep 10 mins | Cook 15 minutes  | Quick & Easy | Gluten-free

Tip: This also goes great with some sliced avocado on the side.

You’ll need:
  • 1/2 a chorizo ring (about 120g) peeled and cut into chunks;
  • 1 tsp cumin seeds;
  • 1 shallot, finely chopped;
  • 400g can cannellini beans, drained;
  • 1 tbsp vinegar;
  • 2 eggs;
  • sliced avocado to serve (optional).

For the cannellini beans & chorizo. Heat a pan over a medium heat and fry the chorizo and cumin for a few minutes, until the oil starts to release. Add the shallot and cook for about 5 minutes, until softened. Add the beans and cook for a few minutes. Keep warm.

For the poached eggs. Bring a large pan of water to a gentle simmer, add a tbsp of vinegar and swirl to make a whirlpool. Break the eggs into opposite sides of the pan and swirl slightly. Cook for about 3 minutes, until the whites are set. Remove with a slotted spoon and drain on kitchen paper.

To serve. Divide the bean and chorizo mix between two plates. Top with a poached egg. Serve with some sliced avocado on a side with toast or wrap in a burrito.

Mildly adapted from MyWaitrose recipe, issue April 2017, available here.

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Poached eggs with chorizo and cannellini beans

Mexican Scrambled Eggs

Serves 2 | Prep 10 mins | Cook 10 mins | Quick & Easy | Gluten-free
You’ll need:
  • 1 tbsp olive oil;
  • 4 eggs;
  • 2 tbsp milk;
  • 1/2 chorizo ring (120g), peeled and chopped
  • 2 tomatoes, roughly chopped;
  • 1 red pepper, diced;
  • 1 tsp chilli powder;
  • 2 tbsp chopped coriander;
  • 2 spring onions, sliced.

Beat the eggs and milk together and season well. Heat the olive oil in a pan over a medium heat. Add the chorizo and fry until it has started to release oil. Add the tomatoes, red pepper, chilli powder and coriander and cook until they soften. Pour in the egg mixture and cook over a low heat for 5-10 minutes until lightly scrambled.  Serve with toast and top with the spring onions.

Inspired by a BBCGoodFood recipe, issue March 2013.