Huey’s Slow-Carb Scrambled Egg Breakfast

Ingredients

• 200 g ( 1/2 can) of black beans
• 2 medium eggs
• 2 tbsp of medium chunky salsa
• 1/2 aasavocado

Instructions

1. 1. Place the black beans in a pan and set to low heat.
2. 2. Break the two eggs in a bowl, add a splash of water, and beat them with a fork.
3. 3. Heat a frying pan on medium heat with some vegetable oil.
4. 4. When the pan is ready, cook the eggs until there is no liquid visible.
5. 5. Pour the scrambled eggs and black beans onto a plate.
6. Add the two tbsp of salsa to
7. the eggs and the sliced half of avocado.