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.
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/ Serving 2 people
/ Serving 2 people
sourdough loaf(ContainsSoy, GlutenMay be presentEgg, Peanuts, Tree Nuts, Sesame, Sulphites, Milk)
basil pesto(ContainsMilk, Tree Nuts)
Greek salad cheese/feta cheese(ContainsMilk)
Thinly slice the red onion. Finely chop the garlic. Pick and finely chop the rosemary. Drain and rinse the cannellini beans.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon and onion breaking up with a spoon, until golden and the 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 the cannellini beans, tomato paste, garlic, rosemary and Italian herbs to the 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 a high heat with a drizzle of olive oil. When the oil is hot, crack the eggs into the pan and cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes.
TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.
While the eggs are frying, thickly slice the sourdough loaf. Toast or grill the bread to your liking. Drizzle with olive oil.
Roughly chop the parsley. Divide the sourdough between plates. Top with the beans, egg and basil pesto. Crumble with cheese and garnish with the parsley to serve.