Baked Beans with Scrambled Egg
Material:
- 4 eggs
- ½ cup milk
- 10 sprigs of chopped parsley
- 1 tbsp butter
- 1 can of Ayam Brand™ Roasted Peanuts in Tomato Sauce 425g
How to make:
Heating the Beans:
- Cover a sauce pan with a thin layer of water, then pour in the roasted peanuts and heat over low to medium heat.
Scrambling:
- Heat butter in a non stick skillet.
- For the egg mixture, beat the eggs and milk, then pour into a hot skillet that has been smeared with melted butter.
- Keep stirring over medium heat until the eggs harden.
Presentation:
- Serve the omelet with baked beans.
- Sprinkle with parsley and ground black pepper.
- A few slices of toast on the side completes a lovely breakfast.