Big Brekky Bacon & Tomato Beans
with Toasted Sourdough, Egg & Fetta | 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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Red Onion
2 clove
Garlic
1 packet
Thyme
1 packet
Cannellini Beans
1 packet
Diced Bacon
(May be present: Soy. )
1 packet
Tomato Paste
1 sachet
Italian Herbs
4
Sliced Sourdough
(Contains Gluten, Milk, Soy, Wheat; May be present: Egg, Lupin, Sesame, Milk, Soy, Almond, Hazelnut. )
1 packet
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 Egg;)
Nutritional Values
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 medium-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, 4-5 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 fetta cubes and garnish with parsley to serve. Enjoy!