Big Brekky Bacon & Tomato Beans
with Toasted Sourdough, Egg & Feta | Serves 2
What's rich, saucy and downright delicious? These flavour-packed beans, that's what! Add some crunchy sourdough and a fried egg for a hearty brunch that everyone will love.
Unfortunately, this week’s cannellini beans were in short supply, so some customers will receive red kidney beans instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
red onion
2 clove
garlic
1 bag
thyme
1 tin
cannellini beans
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
tomato paste
1 sachet
Italian herbs
4 slices
Sliced Sourdough
(Contains: Milk, Gluten, Soy, Wheat; May be present: Soy, Milk, Eggs, Lupin, Sesame, Almond, Hazelnut.)
1 bag
parsley
1 packet
basil pesto
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
¼ cup
water
40 g
butter
(Contains: Milk;)
2
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
• Thinly slice red onion. Finely chop garlic. Pick and finely chop thyme. Drain and rinse cannellini beans
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up bacon with a spoon, until golden and onion has softened, 4-5 minutes.
TIP: Use a saucepan or a second frying pan so you can fry the eggs at the same time!
• Add cannellini beans, tomato paste, garlic, thyme and Italian herbs to pan. Cook until fragrant, 1 minute. • Stir in the water and butter and cook until slightly thickened 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
• Wash out the frying pan and return to high heat with a drizzle of olive oil. When oil is hot, crack eggs into pan and cook until egg whites are firm and the yolks are cooked to your liking, 2-3 minutes.
TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.
• While the eggs are frying, toast or grill sliced sourdough to your liking. Drizzle with olive oil. • Roughly chop parsley.
• Divide toasted sourdough between plates. Top with beans, an egg and basil pesto. Crumble with feta cubes and garnish with parsley to serve. Enjoy!
