Low-Calorie Breakfast Plate: Eggs, Avocado, Mushrooms & Baked Beans

 

☀️ Sunday Breakfast Plate – Our Family’s Favourite Cozy Brunch

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 2–3

---

🌿 Introduction

This is a perfect breakfast — low in calories yet filling enough to keep you satisfied for a long time. Whenever I have this as my breakfast-cum-lunch, it helps me watch my calorie intake and supports my weight-management goals.

Every Sunday morning, our family slows down to share laughter, coffee, and stories over our favourite breakfast. This Sunday Breakfast Plate is simple yet special — a small ritual that makes our weekend feel complete.

Crisp sourdough toast, creamy avocado mash, hearty baked beans, soft scrambled eggs, and sautéed mushrooms — all served with a cup of black coffee.
It’s comfort on a plate and a gentle reminder that happiness often lies in the simplest meals. ☕💛

---

🧺 Ingredients

🥖 For the Sourdough Toast:

• 2–3 slices sourdough bread

🍅 For the Baked Beans:

• 1 can (400 g) baked beans in tomato sauce

🥑 For the Avocado Mash:

• 1 ripe avocado

• ½ tsp lemon juice

• A pinch of salt & black pepper

• Optional: a pinch of chilli flakes or mixed herbs

🍳 For the Scrambled Eggs:

• 3 to 5 eggs

• 1 tbsp milk 

• Salt & pepper, to taste

🍄 For the Sautéed Mushrooms:

• 1 cup button mushrooms, sliced

• Pinch of salt and pepper

---

👩‍🍳 Method

Baked Beans (Store-Bought):

• Open the can of baked beans.

• Transfer the beans to a microwave-safe bowl.

• Heat in the microwave for 1 minute, or until warmed through.

• Stir and adjust seasoning if needed.

---

Step 2: Toast the Bread

• Toast sourdough slices until golden and crisp.

---

Step 3: Prepare the Avocado Mash

1. In a small bowl, mash the avocado with lemon juice, salt, and pepper.

2. Add chilli flakes or herbs if desired.

3. Keep it slightly chunky for texture.

---

Step 4: Cook the Scrambled Eggs

1. Whisk the eggs with milk, salt, and pepper in a pan while off the heat

2. Place the pan over low heat and gently stir continuously until the eggs are soft, creamy, and just set

3. Remove from heat immediately to keep them moist.

---

Step 5: Sauté the Mushrooms (Oil-Free)

1. Using oil or butter is completely optional

2. In my version, I don’t use either because mushrooms naturally contain a lot of moisture.

3. As shown in the photo, mushrooms release a good amount of water while cooking.

4. Heat a clean pan on high heat.

5. Add the sliced mushrooms directly to the pan—no oil needed.

6. Sauté until all the released water evaporates and the mushrooms absorb it back.

7. Continue cooking until the mushrooms are tender and lightly golden.

8. Season with a little salt and pepper to taste.

---

Step 6: Assemble Your Sunday Breakfast Plate

• Place the sourdough toast on one side of the plate.

• Add a generous scoop of avocado mash.

• Spoon the warm baked beans beside it.

• Add a serving of scrambled eggs and sautéed mushrooms.

• Enjoy with a hot cup of coffee or hot chocolate — and lots of conversation! ❤️

---

🌟 Tips & Variations

• Add grilled tomatoes or spinach for extra freshness.

• Sprinkle chilli flakes or seeds for crunch.

• Everything can be made in under 30 minutes — perfect for a lazy weekend morning.

---

“Our Sunday morning tradition — sourdough toast, avocado mash, baked beans, scrambled eggs, and mushrooms. Simple, cozy, and filled with love.” 💛