Beans for breakfast
*weekend best.
Serves 2
1 x 400g can cannellini beans, rinsed and drained
1 x 200g diced tomatoes
1 rindless rash bacon, chopped
1 small onion chopped
1 clove garlic chopped
1 tbls tomato paste
1 tsp honey
2 tbls balsamic vinegar
2 poached eggs to serve
Sourdough toast to serve – optional.
Method
Heat oil in non stick saucepan on medium heat and cook onion and garlic for a few minutes.
Add bacon and cook for a further 4 minutes.
Add tomato paste, tomatoes, honey and vinegar and let simmer for 5 – 10 minutes stirring occasionally.
Stir through beans and keep on heat for another 5 minutes.
Poach the eggs, serve up the beans and place egg on top. (Toast can be served as well)
*Tasty weekend breakfast.
