Posh Bacon, Egg and Beans.

I made this for Slimming World tasting night, it went down a storm and is totally syn free and quick to make uses just 2 pans and takes little effort! It's the perfect weekend brunch!


What you need: (serves 6 as a brunch)

Bacon and Egg Cups:
8 slices of bacon, fat removed
8 Eggs
8 button mushrooms, chopped small
2 tomatoes, chopped small
Frylight

Spicy Warming Beans:
3 tins of beans 
1 onion
1 red pepper
1 yellow pepper
1 red chilli, deseeded and chopped finely
2 garlic cloves, crushed
1tsp ground cumin
1/2 tsp ground ginger

To Serve:
Fresh coriander


Spray frying pan with frylight and add the mushrooms and tomatoes until softened.
Whilst they are softening spray your muffin tins/ silicone cases with frylight and line with a bacon slice, (an average bacon slice should cover the sides and bottom fine, I had no trouble.)
Divide the tomato and mushrooms between the 8 bacon cups and crack an egg into each one.


Cook in a preheated oven (gas 4) for 15-20 minutes (depending how you like your egg.)

Whilst the cups are cooking you can start on the beans, using the same pan as before soften the onion, peppers, chilli and garlic.
Add the beans and stir in the cumin and ginger.



Heat through for around 5-10 minutes and transfer to a serving dish, at around the same time your Bacon and Eggs should be ready. Use a teaspoon to release them from the tin/cases and make wells in the beans and pop the bacon and egg cups in. 


Sprinkle with pulled coriander and serve.




Enjoy!

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4 comments:

  1. LOVE this. Basically my favourite things - great way to cook it all #tastytuesday

    ReplyDelete
  2. Love the idea of this Becky, the beans look delicious! #tastytuesdays

    ReplyDelete
  3. Oh yum! This sounds brilliant. #TastyTuesdays

    ReplyDelete
  4. Oh wow, yummy! Thanks for linking up to #tastytuesdays

    ReplyDelete