Bacon, Tomato & Pesto Beans
with Feta Cheese & Sourdough
- Milk
- Gluten
- Soy
- Wheat
- Cashew
- Cashew
- Pine nut
- May contain traces of allergens
- Brazil nut
- Sesame
- Pecan
- Macadamia
- Walnut
- Sulphites
- Peanuts
- Milk
- Almond
- Eggs
- Pistachio
- Hazelnut
Ingredients
1
Red Onion
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
100 g
Diced Bacon
Rosemary
1 packet
Tomato Paste
1 packet
Parsley
1 tin
Cannellini Beans
1
Sourdough Loaf
(Contains: Gluten, Soy, Wheat; May be present: Cashew, Pine nut, Brazil nut, Sesame, Pecan, Macadamia, Walnut, Sulphites, Peanuts, Milk, Almond, Eggs, Pistachio, Hazelnut)
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
1 sachet
Italian Herbs
Nutrition Values
Cooking Steps
• Thinly slice onion. Finely chop garlic. Pick and finely chop rosemary. Drain and rinse cannellini beans.
• In a medium 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, rosemary and Italian herbs to pan. Cook, until fragrant, 1 minute. • Stir in the water and the 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 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, 2-3 minutes.
• While the eggs are frying, thickly slice sourdough loaf. Toast or grill 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 feta cheese and garnish with parsley to serve. Enjoy!
