Farmer's Breakfast

Farmers Breakfast Wide

Discover a hearty farmer-inspired brekkie and start your day right with this one-pan take on bacon and eggs.


  • 1 tbs extra virgin olive oil
  • 2 middle bacon rashers, trimmed, diced
  • 1 clove garlic, crushed
  • 1/4 tsp tabasco sauce
  • 400g cherry tomatoes in tomato juice
  • 400g cannellini beans, rinsed, drained
  • 1 cup chicken stock
  • 4 free range eggs
  • 2 tbs continental parsley leaves (to serve)
  • sourdough bread, toasted (to serve)
View Method Farmer's Breakfast


  1. Heat oil in a large frying pan over medium heat. Add bacon and cook for 5 minutes or until crispy. Add garlic and tabasco and cook, stirring, for a further 30 seconds or until fragrant.
  2. Add tomatoes, beans and stock, then bring to the boil. Reduce heat to low and simmer, stirring regularly, for 5 minutes or until mixture has thickened.
  3. Use back of a spoon to make 4 indents in mixture. Reduce heat to low, then crack eggs into each indent and cook, covered, for 5 minutes or until eggs are cooked to your liking. Season, top with parsley and serve with bread.
View Ingredients Farmer's Breakfast
View Method Farmer's Breakfast
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