- Prep Time:10 mins
- Cook Time:10 mins
Leggo’s Big Breakfast
+1 Edgell Corn
Bacon, eggs and baked beans on crusty bread for breakfast. Need we say more? You only need one pan to whip this one up and we’ve added corn to the mixture for a pop of sweetness. It’s so tasty – save this one for the weekend when you have time to really indulge.
Original recipe by SIMPLY GREAT MEALS | 1.7.15
+1 1 CAN (310g) EDGELL CORN KERNELS
- 1 tablespoon olive oil
- 6-8 slices pancetta or bacon
- 2 cloves garlic, peeled and crushed
- 350g jar Leggo’s Stir Through - Roasted Tomato & Bacon
- 420g can baked beans
- 4 large eggs
- Toasted crusty bread and flat leaf parsley for serving
Heat olive oil in a frying pan, add pancetta or bacon and cook until crisp. Remove from pan and set aside.
Add garlic and cook on a medium heat for 30 seconds. Stir in Leggo’s Stir Through – Roasted Tomato & Bacon and baked beans; heat through stirring continually.
STIR IN DRAINED EDGELL CORN KERNELS.
Make 4 indentations in the sauce and carefully crack an egg into each one. Cook on a low heat until the eggs are just set.
Serve big breakfast on top of toasted crusty bread and garnish with flat leaf parsley.
Add 1 cup fresh spinach leaves and cook with the garlic.
For those that like a bit of heat, add a dash of Tabasco to spice it up.