O'Dwyer's Pork Chipolatas & Bacon Brunch

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 and 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.