British Breakfast BowlBritish Breakfast Bowl
British Breakfast Bowl

British Breakfast Bowl

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Recipe - ShopRite of Clark
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
$5.49$2.18/oz
1 1/2 cup cherry tomatoes
Bowl & Basket Grape Tomatoes, 1 pint
Bowl & Basket Grape Tomatoes, 1 pint
$2.49$2.49/pt
2 tbs olive oil, divided
California Olive Ranch Global Blend Extra Virgin Olive Oil, 33.8 fl oz
California Olive Ranch Global Blend Extra Virgin Olive Oil, 33.8 fl oz
On Sale! Limit 4
$12.99 was $20.99$0.38/fl oz
2 light 100 calorie multigrain English muffins, cut into 1/2-inch pieces
Thomas' Light Multi Grain English Muffins, 12 count, 8 oz
Thomas' Light Multi Grain English Muffins, 12 count, 8 oz
On Sale!
$5.99 was $6.99$0.25/oz
1 tbs white vinegar
Mike's Amazing Distilled White Vinegar, one gallon
Mike's Amazing Distilled White Vinegar, one gallon
$2.79$0.02/fl oz
4 large eggs
Thomas' Light Multi Grain English Muffins, 12 count, 8 oz
Thomas' Light Multi Grain English Muffins, 12 count, 8 oz
On Sale!
$5.99 was $6.99$0.25/oz
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
On Sale!
$2.49 was $2.99$0.09/oz
2 tbs fresh chopped parsley
Italian Parsley, 1 bunch, 1 each
Italian Parsley, 1 bunch, 1 each
$1.49

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.