Discover a hearty, farmer-inspired breakfast perfect for Father’s Day 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
Step 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.
Step 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.
Step 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.
Start making your shopping list now!