Farmer's Breakfast
Discover a hearty farmer-inspired brekkie and start your day right with this one-pan take on bacon and eggs.
Ingredients
- 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)
Method
- 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.
- 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.
- 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.
