These huevos rancheros breakfast pita pockets can be put together in less than three minutes and are so yummy they’re guaranteed to put a smile on the face of the grumpiest of early risers.
Ingredients
| 2 | Eggs, beaten |
| 1 | Pita pockets, wholemeal |
| 3 slices | Avocados |
| 1 | Tomato, small, sliced |
| 1 ½ Tbsp | Salsa, tomato |
| 2 Tbsp | Coriander, chopped |
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Directions
- Season eggs with salt and pepper and either scramble in the microwave, or on the stove top (see below for methods).
- Warm pita pocket briefly in microwave for 20-30 seconds. Cut 2cm off the top (so there is an opening), and stuff with avocado, tomato, scrambled eggs, salsa and coriander.
To scramble eggs
In the microwave: Place beaten eggs and a small knob of butter in a bowl and microwave for 45 seconds to 1 minute on high, then whisk with a fork and microwave a further 30 seconds.
On the stove top: Melt butter in a small frying pan on medium heat and add beaten eggs. Use a spatula or wooden spoon to move eggs around the pan while they cook (about 1-2 minutes). I prefer my eggs soft and ever so slightly runny, but it's up to you how cooked you want them.
