A deconstructed ‘Big Breakfast’, compactly served in a bowl! A very nutrient rich meal – we call it a big breakfast bowl but this meal is delicious enough for any time of the day.
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Smashed Pea Breakfast Bowl
4
Serves
0
Serves of fruit (per serve)
5
Serves of vegetables (per serve)Ingredients
- 12 trussed cherry tomatoes
- Oil spray
- 2 teaspoons olive oil
- 3 cups frozen Birds Eye Field Fresh Corn Kernels
- 4 cups frozen Birds Eye Field Fresh Garden Peas
- Finely grated zest of 1 lemon
- 8 crisp cooked shortcut rashers bacon
- 8 slices lightly toasted sourdough baguette
- 4 soft boiled eggs
- Pea tendrils and micro herbs, for garnish
Method
- Place tomatoes on a baking paper lined tray and spray with oil. Cook in a preheated oven at 200°C for 4-5 minutes or until blistered. Remove and keep warm.
- Meanwhile, heat oil in a large non stick frypan, add frozen Birds Eye Corn Kernels and cook for 5 minutes or until lightly charred, stirring occasionally. Remove and keep warm.
- Assemble tomatoes, charred corn, smashed peas, bacon and bread in serving bowls. Top with soft boiled egg. Garnish with pea tendrils, herbs and a sprinkling of pepper. Serve immediately.
Recipe Notes
Swap frozen vegetables for fresh options that you have in the fridge.
A deconstructed ‘Big Breakfast’, compactly served in a bowl! A very nutrient rich meal – we call it a big breakfast bowl but this meal is delicious enough for any time of the day.
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Nutrition per serving
|
2597kJ kJ |
15.6g Fat |
3.9g Sat. Fat |
71.3g Carbs |
10.6g Sugars |
18.5g Fibre |
38.3g Protein |
1364mg Salt |
| 548kJ per 100 g |
3.3g per 100 g |
0.8g per 100 g |
15g per 100 g |
2.2g per 100 g |
3.9g per 100 g |
8.1g per 100 g |
288mg per 100 g |
Acknowledgements
Recipe originally published by Nutrition Australia and created by Birds Eye.