Breakfast on weekends tend to be a lazy and long affair. And sometimes can even be fairly elaborate. My Masala Baked Beans on Toast with Smashed Zingy Avocados is the perfect breakfast dish when you want a wholesome brekkie without cooking for ages in the kitchen.
Although baked beans weren’t that easy to find growing up in Mumbai, they were a firm family favourite. Mum would always stock up on tins of baked beans when we’d come across them in one of those specialty stores. However, there were always pimped up so as to suit the Indian palate. Tangy tomatoey sweet baked beans have always been a no no for me. Over the years, I have pimped up this rather simple breakfast dish and made it my own. This recipe is a great combination of simple store cupboard spices that will be sure to bring some warmth into good old baked beans.
The first time I tasted an avocado was when I moved to the UK, and visited Chipotle. The mushy green unheard of ‘guacamole’ tasted rather delicous. Who knew back then, that my love affair with avocados was just about to start. I serve up masala baked beans on toast but not without a generous dollop of smashed zingy avocados. Healthy and delicious and not time consuming at all, this breakfast plate will keep you full for a while and keep that smile on your face too.