Irish Breakfast on Wasa Crispbread
Whole Grain crispbread is a wholesome and filling combination of whole grain rye flour, yeast and salt. Made with 100% whole grain, Wasa Whole Grain crispbread provides 12g of whole grains and 2g of fiber (8% of the Daily Value) in every crunchy slice.
Made with:
Whole Grain
Ingredients
8 WASA WHOLE GRAIN CRISPBREADS
1 CAN (14 OZ.) BAKED BEANS IN TOMATO SAUCE
8 SLICES IRISH BACON (OR CANADIAN BACON)
1 TABLESPOON BUTTER
8 EGGS
1 MEDIUM TOMATO, SLICED INTO 1/4 INCH SLICES
SALT AND PEPPER TO TASTE
PINCH OF ROSEMARY AND THYME, FRESH OR DRIED
How to:
1.
Add baked beans to a small saucepan on the stove and heat over low heat until warm.
2.
Meanwhile, cook bacon in a nonstick skillet over medium-high heat until browned and crispy, about 4 minutes per side. Remove and slice each piece into three smaller slices. Set aside.
3.
Add butter to the same skillet and, once hot, crack four eggs into the pan and fry for 4-5 minutes, being careful not to crowd them. Once the bottoms start to crisp, cover with a lid for an additional 2-3 minutes to set the yolks. Remove, set aside and repeat with remaining eggs.
4.
Once all eggs are out of the skillet, turn heat to high. Let the skillet get very hot and then add the tomato slices. Fry 1-2 minutes per side or until seared.
5.
To serve: Top each Wasa Whole Grain crispbread with a thin layer of baked beans followed by three small slices of bacon, one slice of seared tomato and a sunny side up fried egg. Sprinkle with salt, pepper, rosemary and thyme.
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