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British Breakfast BowlBritish Breakfast Bowl
British Breakfast Bowl
British Breakfast Bowl
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Recipe - The Fairway Market Corporate
BritishBreakfastBowl.jpg
British Breakfast Bowl
Prep Time15 Minutes
Servings4
Cook Time20 Minutes
Calories329
Ingredients
3 slices naturally hickory smoked lower sodium bacon, chopped
1 1/2 cup cherry tomatoes
2 tbs olive oil, divided
2 light 100 calorie multigrain English muffins, cut into 1/2-inch pieces
1 tbs white vinegar
4 large eggs
1 1/2 cups reduced-sodium vegetarian baked beans
2 tbs fresh chopped parsley
Directions

1. In large skillet, cook and stir bacon over medium-high heat 5 minutes or until crisp; transfer to paper towel-lined plate.

 

2. Place oven rack 5 inches from broiler; preheat broiler to high. Spread tomatoes on rimmed baking pan; drizzle with 1 tablespoon oil. Broil tomatoes 4 minutes or until lightly charred; reduce broiler to low. Spread muffins on second rimmed baking pan; drizzle with remaining 1 tablespoon oil. Broil muffins 5 minutes or until golden brown and crisp.

 

3. In large saucepan, heat 6 cups water and vinegar to a boil. Carefully crack eggs, 1 at a time, into small cup; slowly slide egg into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 4 minutes or until egg white is cooked through and yolk is slightly soft or to desired doneness.

 

4. In small sauce-pot, cook and stir beans with their juice over medium heat until heated through.

 

5. Serve beans topped with bacon, tomatoes, croutons and eggs sprinkled with parsley.

 

Nutritional Information
  • 1 bowl: Per Serving
  • 15 g Fat
  • 4 g Saturated Fat
  • 190 mg Cholesterol
  • 523 mg Sodium
  • 38 g Carbohydrates
  • 9 g Fiber
  • 12 g Sugars
  • 9 g Added Sugars
  • 15 g Protein
15 minutes
Prep Time
20 minutes
Cook Time
4
Servings
329
Calories

Shop Ingredients

Makes 4 servings
3 slices naturally hickory smoked lower sodium bacon, chopped
Oscar Mayer Fully Cooked Original Bacon, 2.52 oz
Oscar Mayer Fully Cooked Original Bacon, 2.52 oz
$4.89$1.94/oz
1 1/2 cup cherry tomatoes
Cherry Tomatoes, 1 ct, 1 each
Cherry Tomatoes, 1 ct, 1 each
$4.99
2 tbs olive oil, divided
Pam Olive Oil No-Stick Cooking Spray, 5 oz
Pam Olive Oil No-Stick Cooking Spray, 5 oz
$6.99$1.40/oz
2 light 100 calorie multigrain English muffins, cut into 1/2-inch pieces
Bays Original English Muffins, 6 count, 12 oz
Bays Original English Muffins, 6 count, 12 oz
$4.99$0.42/oz
1 tbs white vinegar
Bowl & Basket Distilled White Vinegar, 128 fl oz
Bowl & Basket Distilled White Vinegar, 128 fl oz
$3.49$0.03/fl oz
4 large eggs
Eggland's Best Large Eggs, 18 count
Eggland's Best Large Eggs, 18 count
$7.79$0.43 each
1 1/2 cups reduced-sodium vegetarian baked beans
Not Available
2 tbs fresh chopped parsley
Not Available

Nutritional Information

  • 1 bowl: Per Serving
  • 15 g Fat
  • 4 g Saturated Fat
  • 190 mg Cholesterol
  • 523 mg Sodium
  • 38 g Carbohydrates
  • 9 g Fiber
  • 12 g Sugars
  • 9 g Added Sugars
  • 15 g Protein

Directions

1. In large skillet, cook and stir bacon over medium-high heat 5 minutes or until crisp; transfer to paper towel-lined plate.

 

2. Place oven rack 5 inches from broiler; preheat broiler to high. Spread tomatoes on rimmed baking pan; drizzle with 1 tablespoon oil. Broil tomatoes 4 minutes or until lightly charred; reduce broiler to low. Spread muffins on second rimmed baking pan; drizzle with remaining 1 tablespoon oil. Broil muffins 5 minutes or until golden brown and crisp.

 

3. In large saucepan, heat 6 cups water and vinegar to a boil. Carefully crack eggs, 1 at a time, into small cup; slowly slide egg into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 4 minutes or until egg white is cooked through and yolk is slightly soft or to desired doneness.

 

4. In small sauce-pot, cook and stir beans with their juice over medium heat until heated through.

 

5. Serve beans topped with bacon, tomatoes, croutons and eggs sprinkled with parsley.