Smoky bean breakfast pot
- Serves: 1
- Prep: 2 mins
- Cook: 4 mins
Ingredients
- 1 rasher of smoked back bacon
- 200g BBQ beans (see cook’s tip in method*)
- 2 large British Lion eggs
Method
- Place the bacon on a microwave-proof plate, cover with a piece of kitchen paper to prevent spattering and cook on high** for one and a half minutes. Leave to stand.
- Place the beans in a microwave-proof bowl, cover loosely and cook on high for one and a half minutes. Stir well. Make two holes in the centre of the beans and crack an egg into each hole.
- Use a cocktail stick to pierce the yolk and cook on high for one and a half minutes. Leave to stand for one minute.
- Snip the bacon into pieces and scatter over the top of the beans and eggs. Serve with toast.
*Cook’s tip
To make your own BBQ beans add one tsp Worcestershire sauce, one tsp balsamic vinegar, a dash of tabasco sauce and one tbsp brown sauce to a 400g can of reduced fat and sugar baked beans and mix well.
They can be stored in the fridge in a covered bowl, for up to three days.
**All timings are based on 900W Microwave oven
| Calories | Carbs | Protein | Fat | Saturates | Salt |
|---|---|---|---|---|---|
| 441 | 30.0g | 35.4g | 20.8g | 6.5g | 4.4g |
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