Breakfast Bruschetta

Take breakfast to a new level with this breakfast bruschetta
  • Cooking time10 minutes
  • Prep time15 minutes
  • 2 portions
recipe image Breakfast Bruschetta

Ingredients

  • 20 grams Flora ProActiv buttery spread
  • 2 lean bacon rashers short cut trimmed and chopped
  • 1 red onion sliced
  • 2 tbsp unsalted tomato paste
  • 400 grams canned whole peeled tomatoes in juice
  • 2 tsp Worcestershire sauce
  • 420 grams canned cannellini beans
  • 2 sliced wholemeal sourdough bread slices toasted

Nutrition Facts

Energy (kcal)526 kcal
Energy (kJ)2200 kJ
Protein (g)29.4 g
Carbohydrate incl. fibre (g)85.2 g
Carbohydrate excl. fibre (g)70.4 g
Sugar (g)11.9 g
Fibre (g)14.8 g
Fat (g)9.4 g
Saturated fat (g)2.2 g
Unsaturated fat (g)5.5 g
Monounsaturated fat (g)2.2 g
Polyunsaturated fat (g)3.4 g
Trans fat (g)0.0 g
Cholesterol (mg)17 mg
Sodium (mg)1022 mg
Salt (g)2.55 g
Vitamin A (IU)933 IU
Vitamin C (mg)27.9 mg
Calcium (mg)260 mg
Iron (mg)10.73 mg
Potassium (mg)1724 mg

Instructions

  1. Heat the Flora pro-activ in a non-stick saucepan over a medium heat. Add bacon and cook, stirring occasionally, until golden. Reduce heat to low, stir in the onion and cook until it softens, 3-5 minutes.
  2. Add the tomato paste, tomatoes and Worcestershire sauce and stir until the mixture comes to the boil. Add the cannellini beans and simmer, stirring occasionally for 5 minutes.
  3. Serve on toasted sourdough and sprinkle with parsley.
Add a dash of chilli sauce to add some spice to the beans.