Bean scramble

(SERVES 2)

• 2 eggs
• 15 ml/1 tbsp skimmed milk
• 5ml/1 tsp low-fat spread
• 220 g/7 oz/1 small can no-added-sugar baked beans
• Salt and freshly ground black pepper
• 2 slices bread
• Chopped parsley

Beat together the eggs and milk melt the low-fat spread in a small non-stick saucepan. Add the egg mixture, the beans and a little salt and pepper. Cook over a gentle heat, stirring all the time, until scrambled but still creamy. Do not allow to boil. Meanwhile, toast the bread and place on warmed plates. Spoon the bean scramble over and scramble over and sprinkle with chopped parlsey before serving.

Serving suggestions: ½ grapefruit; coffee or tea.