O'Dwyer's Pork Chipolatas & Bacon Brunch

O'Dwyer's Pork Chipolatas & Bacon Brunch

with Homemade Beans & Sourdough Toast | Serves 2

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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!


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

Total Time35 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 bag


2 clove


½ tin

cannellini beans


1 tin

tinned cherry tomatoes

1 packet

tomato paste

1 packet

pork chipolatas

(ContainsSulphites, Gluten)

1 packet



sourdough loaf

(ContainsSoy, GlutenMay be presentEgg, Peanuts, Tree Nuts, Sesame, Sulphites, Milk)


brown onion

1 sachet

Louisiana spice blend

Not included in your delivery

olive oil

½ cup


20 g





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3095 kJ
Fat30.5 g
of which saturates13.6 g
Carbohydrate72.9 g
of which sugars12.4 g
Protein36.8 g
Sodium2268 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic and brown onion (see ingredients). Drain the cannellini beans (see ingredients). Drain the tinned cherry tomatoes.


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


While the beans are cooking, place the 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.

TIP: If your oven tray is crowded, divide between two trays.


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


Return the frying pan to a medium-high heat with a drizzle of olive oil if necessary. Crack the eggs into the pan and cook until the egg whites are cooked and the yolks are just firm, 4-5 minutes. Meanwhile, thickly slice the sourdough loaf. Toast or grill the bread to your liking.

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


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