250g rindless bacon
1 can 410g mushrooms, drained
1 can 410g tomato and onion mix
1 can 410g small white beans, drained
chopped fresh parseley to sprinkle on top
- Fry the bacon in a pan until golden-brown and crispy. Drain on papertowel and put aside for later.
- Through the mushrooms, tomato and onion mix and beans in an oven pan, mix ingredients and sprinkle the bacon on top.
- Make 4 indents in the mixture and break an egg into each hole. Sprinkle salt and pepper to taste. Bake in oven at 180°C for about 15-20 minutes or until the eggwhite becomes solid.
- Sprinkle the chopped parseley over the baked dish and enjoy with toast.