Smoky bean breakfast pot

Smoky Bean Breakfast Pot
  • Serves: 1
  • Prep: 2mins
  • Cook: 4mins


  • 1 rasher of smoked back bacon
  • 200g BBQ beans (see cook’s tip in method*)
  • 2 large British Lion eggs


  1. Place the bacon on a microwave-proof plate, cover with a piece of kitchen paper to prevent spattering and cook on high** for one and a half minutes. Leave to stand.
  2. Place the beans in a microwave-proof bowl, cover loosely and cook on high for one and a half minutes. Stir well. Make two holes in the centre of the beans and crack an egg into each hole.
  3. Use a cocktail stick to pierce the yolk and cook on high for one and a half minutes. Leave to stand for one minute.
  4. Snip the bacon into pieces and scatter over the top of the beans and eggs. Serve with toast.

*Cook’s tip

To make your own BBQ beans add one tsp Worcestershire sauce, one tsp balsamic vinegar, a dash of tabasco sauce and one tbsp brown sauce to a 400g can of reduced fat and sugar baked beans and mix well.

They can be stored in the fridge in a covered bowl, for up to three days.

**All timings are based on 900W Microwave oven

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
441 30.0g 35.4g 20.8g 6.5g 4.4g

Click on the stars to rate this recipe:

3.6 / 5 rating (22 votes)

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