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British Breakfast BowlBritish Breakfast Bowl
British Breakfast Bowl
British Breakfast Bowl
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Recipe - Dearborn Market
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
$6.49$2.58/oz
1 1/2 cup cherry tomatoes
Sunset Flavor Bombs Cherry Tomatoes On-The-Vine, 12 oz
Sunset Flavor Bombs Cherry Tomatoes On-The-Vine, 12 oz
$5.99$0.50/oz
2 tbs olive oil, divided
Pam Olive Oil No-Stick Cooking Spray, 5 oz
Pam Olive Oil No-Stick Cooking Spray, 5 oz
$5.99$1.20/oz
2 light 100 calorie multigrain English muffins, cut into 1/2-inch pieces
Thomas' Nooks & Crannies Original English Muffins, 6 count, 13 oz
Thomas' Nooks & Crannies Original English Muffins, 6 count, 13 oz
$5.29$0.41/oz
1 tbs white vinegar
Heinz All Natural Distilled White Vinegar, 32 fl oz
Heinz All Natural Distilled White Vinegar, 32 fl oz
$3.29$0.00/ml
4 large eggs
Puglisi Egg Farms Organic Large Eggs, 12 count, 24 oz
Puglisi Egg Farms Organic Large Eggs, 12 count, 24 oz
$5.99
1 1/2 cups reduced-sodium vegetarian baked beans
Bush's Best Vegetarian Baked Beans, 28 oz
Bush's Best Vegetarian Baked Beans, 28 oz
$3.79$0.14/oz
2 tbs fresh chopped parsley
Italian Parsley, 1 bunch, 1 each
Italian Parsley, 1 bunch, 1 each
$2.49

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.