O'Dwyer's Pork Chipolatas & Bacon Brunch

Name: O'Dwyer's Pork Chipolatas & Bacon Brunch with Homemade Beans & Sourdough Toast | Serves 2
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 clove garlic; ½ Brown Onion; ½ tin cannellini beans; 1 tin tinned cherry tomatoes; 1 packet tomato paste; 1 sachet Louisiana spice blend; ½ cup water; 20 g butter; 1 packet Pork Chipolatas; 1 packet bacon; 2 eggs; 1 packet Sourdough Loaf; 1 bag herbs

with Homemade Beans & Sourdough Toast | Serves 2

Get up to $175 off

Moya O'Dwyer is our beloved recipe developer, who brings a dash of Irish flair to our office. Enjoy spiced homemade beans, golden bacon and our tasty pork chipolatas. It's time to bust out the pots and pans and whip up some of her brunch favourites. Thanks Moya!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Soy

•Milk

•Sulphites

•Gluten

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

2 clove

garlic

Brown Onion

½ tin

cannellini beans

(Contains: Soy; )

1 tin

tinned cherry tomatoes

1 packet

tomato paste

1 sachet

Louisiana spice blend

1 packet

Pork Chipolatas

(Contains: Sulphites, Gluten; )

1 packet

bacon

1 packet

Sourdough Loaf

(Contains: Soy, Gluten; May be present: Eggs, Peanuts, Sesame, Sulphites, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 bag

herbs

Not included in your delivery

olive oil

½ cup

water

20 g

butter

(Contains: Milk; )

eggs

(Contains: Eggs; )

Nutrition Values

Energy (kJ)3693 kJ

Fat42.7 g

of which saturates18 g

Carbohydrate73.4 g

of which sugars13.2 g

Protein45 g

Sodium2667 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Finely chop garlic and onion (see ingredients). Drain cannellini beans (see ingredients). Drain tinned cherry tomatoes.

In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. Add drained cannellini beans, tomato paste, Louisiana spice blend and the water. Bring to the boil then reduce to a simmer until slightly thickened, 2-3 minutes. Remove from heat, then stir through the butter until melted. Cover to keep warm.

While the beans are cooking, place pork chipolatas and cherry tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until cooked through, 10-15 minutes.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook bacon, turning, until golden, 4-5 minutes. Transfer to a plate lined with paper towel.

Return the frying pan to high heat with a drizzle of olive oil, if necessary. Crack eggs into the pan, cook until the egg whites are cooked and yolks are just firm, 2-3 minutes. Meanwhile, thickly slice sourdough loaf. Toast or grill bread to your liking.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.

Roughly chop herbs. Divide pork chipolatas and bacon between plates. Serve with homemade beans, fried egg, cherry tomatoes and sourdough toast. Sprinkle with herbs.