Bacon, Butter Bean and Egg Bake

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  Bacon, Butter Bean and Egg Bake

 A perfect dish to serve any time of the day – lunch, brunch or dinner. 

Bacon, Butter Bean and Egg Bake

Serves 4 

Cooking time:


  • 150g bacon lardons or streaky rashers, diced
  • 1 tablesp. rapeseed or olive oil
  • 3 large tomatoes, diced
  • 400g tin of butter beans, pinto, or mixed beans
  • 150g baby spinach
  • 50g rocket leaves, long stalks removed
  • 100g mature cheddar cheese, grated
  • 150mls cream
  • 4 large eggs
  • Salt and freshly ground black pepper

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F).

Heat a large frying pan, add a little oil and cook the bacon until just crispy. Add the tomatoes, beans, spinach and rocket. Stir to combine. Cook for a couple of minutes until the spinach and rocket are beginning to wilt. Stir through the cheese and cream, mix well. Taste and season.

Pour the mixture into a large ovenproof dish. Make four wells with the back of a spoon, large enough to hold an egg. Break the eggs into the wells. Place the dish in the oven and bake until the eggs are just set, 10 to 15 minutes.

Serving Suggestions

Serve with a green salad and crusty bread to mop up the juices.

Nutritional Analysis per Serving

Protein: 27g 

Carbohydrates: 14g 

Fat: 43g 

Iron: 2.9mg 

Energy: 549 kcal