|Nutritional Guidelines (per serving)|
|Servings: 2 portions (2 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 20g||71%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bacon and eggs are a favorite weekend breakfast the world over. The Australian version of this breakfast comes with the standard eggs, bacon and/or sausages.
The difference is a serving of baked beans. Baked beans are canned haricot beans that come in a sweetened tomato sauce. Using canned beans makes this recipe all that easier to make, especially for a relaxing weekend breakfast.
Gather the ingredients.
Place the baked beans in a medium pot over a moderate heat. Bring to the boil, then reduce heat and gently simmer.
Meanwhile, fry the bacon until desired crispness and then drain on paper towels.
Fry the eggs last in the same pan used to fry the bacon.
Toast the bread and spread on the butter. Place the eggs on top of the toast and add the bacon and a side of baked beans.
Serve and enjoy!