Breakfast
Mexican Beans, Cottage Cheese and Egg on Toast
A savoury, filling meal with beans, cottage cheese, egg and avocado on toast. Useful for a higher-protein breakfast, brunch or simple lunch.
Prep
10 min
Cook
15 min
Total
25 min
Serves
1 serving
Approx. per serving
550
kcal
37g
protein
55g
carbs
16g
fat
Nutrition information is an estimate and may vary depending on the bread, cottage cheese and canned beans used.
Last reviewed: 1 July 2026
Ingredients
Mexican beans
- ¼ tablespoon extra-virgin olive oil
- ¼ brown onion, finely diced
- 1 garlic clove, crushed
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground coriander
- Small pinch of chilli powder, to taste
- 200 g canned black beans or kidney beans, drained and rinsed
- 105 g Mutti crushed tomatoes
- 1½ tablespoons water or reduced-salt vegetable stock
- ¾ teaspoon lime juice
- Salt and pepper, to taste
To serve
- 1 egg
- 1 slice sourdough or grainy bread
- 100 g cottage cheese
- ⅛ avocado, sliced
Method
- 1
Place the egg in a small saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 8–10 minutes, depending on how firm you prefer the yolk.
- 2
Transfer the egg to cold water. Once cool enough to handle, peel and cut it in half.
- 3
Meanwhile, heat the olive oil in a small frying pan over medium heat.
- 4
Add the onion and cook for 3–4 minutes, or until softened.
- 5
Add the garlic, cumin, smoked paprika, coriander and chilli powder. Cook for a further 30 seconds, stirring, until fragrant.
- 6
Add the beans, crushed tomatoes and water or vegetable stock. Stir to combine.
- 7
Simmer for 8–10 minutes, stirring occasionally, until the mixture has thickened.
- 8
Lightly mash some of the beans with the back of a spoon, leaving the remainder whole for texture.
- 9
Stir through the lime juice and season with salt and pepper.
- 10
Toast the bread and spread the cottage cheese over the top.
- 11
Spoon over the Mexican beans and top with the boiled egg and sliced avocado.
- 12
Serve immediately.
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