Preparation time is 20minutes
Cook time is 1hours 5minutes
Total time is 1hours 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 420grams baked beans in tomato sauce
- 2 spring onions (thinly sliced)
- 300grams corn kernels (drained)
- 4 large brushed potatoes, scrubbed (halved)
- 2tablespoons extra virgin olive oil
- 200grams middle bacon rashers (finely chopped)
- 60grams baby spinach leaves
- 8 small free range eggs
- 130grams sweet berry truss tomatoes
Nutrition per serving
2850kJ
Protein
33.5grams
Sugars
13.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Prick potatoes a few times with a fork, then place in a large bowl. Add 1 tbs oil, tossing to coat. Arrange on tray and season with salt. Bake for 40 minutes, turning halfway through cooking.
Step 2 of 5
Cut potatoes in half, then use a teaspoon to scoop out potato from each half, leaving a 1cm border. Return potato shells to tray, cut-sides up, then gently crack 1 egg into each. Add tomatoes to tray, then cover tray with foil, ensuring foil doesn’t touch eggs. Bake for 8 minutes or until eggs are just set. Transfer potatoes and tomatoes to a serving board.
Step 3 of 5
Meanwhile, heat remaining oil in a frying pan over medium heat. Add bacon and cook, stirring, for 10 minutes or until golden and crispy. Transfer to a bowl and add to board.
Step 4 of 5
Place baked beans in a small frying pan over medium heat, then cook for 8 minutes or until heated through. Carefully place pan on board.
Step 5 of 5
Place corn in a microwave-safe bowl and microwave on high for 3 minutes or until tender. Transfer to a small bowl and add onion, mixing to combine. Place on board. Arrange spinach on board. Serve.
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