Jeremy Vincent’s breakfast beans with basil and bacon recipe

This week’s recipe is a variation on baked beans, with fresh tomato pieces, basil leaves, and a dash of Tabasco for an extra lift.

Brunch: Breakfast beans with basil and bacon. Picture: Zoe Phillips

BREAKFAST is the most important meal of the day.

Without a good breakfast, you may become sleepy in the late morning, lose energy, and even lose the ability to properly perform mental tasks. And during the statewide COVID-19 restrictions (wherever you are) many are finding mental health and wellbeing a challenge.

People who eat breakfast are also more likely to eat well at lunch and consume a more balanced diet overall.

It’s easy to vary the breakfast menu and not merely rely on packet cereals and toast and jam.

I’m a great fan of making a special effort on the weekend, when there’s time to indulge in a breakfast that might last an hour or so … at least until I’ve read the paper.

BREAKFAST BEANS WITH BASIL & BACON

THIS week’s recipe is a variation on baked beans. It uses canned cannellini beans and rather than overpower them with tomato sauce, I’ve used fresh tomato pieces and a handful of fresh basil leaves. A dash of Tabasco gives the dish an extra lift.

Serves 2

2 tbsp olive oil

1 small onion, finely chopped

2 rashers bacon

420g tin cannellini beans

2 large tomatoes, preferably vine-ripened, roughly chopped

6 large fresh basil leaves

A few drops Tabasco sauce

Lightly toasted bread, to serve

2 poached eggs, optional

Salt and freshly ground black pepper, to taste

Warm the oil in a medium saucepan. Add the onion, stir well, and then leave to cook over a high heat for about 5 minutes, stirring occasionally.

Meanwhile, snip the bacon into strips and cook in a separate frypan until the fat is golden and crisp.

Open and drain the beans, then add them to the pan with the onion. Add the tomatoes, stir well and cook for another few minutes until the tomatoes have softened.

Shred the basil and add to the pan with salt, a generous grounding of black pepper and a few drops of Tabasco sauce.

Spoon on to plates and top each with the bacon and, if you wish, a poached egg. Season to taste. Serve with lightly toasted bread on the side.

BREAKFAST IDEAS

FRUIT FIR ST: A healthy breakfast includes fruit, which is an excellent source of fibre. It’s a great idea to stock up on fibre first thing in the morning to help keep your body running smoothly for the rest of the day. Try cutting up all your favourite fruits to make a fresh and tasty fruit salad, and eat as is or add yoghurt, honey or almonds for more flavour and crunch. You can also use fruit as a topping for cereal.

FOR KIDS: Using a biscuit cutter or a large glass, take the centre out of a piece of bread (choose whole wheat or multigrain over white) and place the bread frame in a hot, non-stick pan brushed with a little butter. Cook the bread until the underside is light brown, turn the bread and then crack an egg into the hole. Cook until the egg is set and the bread is toasted golden brown.

SAVOURY STARTER : Buy a packet of English muffins, spread with a little tomato sauce or chutney, top with sliced fresh tomatoes and sliced mushrooms. Top with a slice of low-fat mozzarella cheese. Microwave it for around 90 seconds, until the cheese melts.

A MEAL IN A GLASS: Smoothies are one of the easiest — not to mention yummiest — healthy breakfast choices. There’s no need to add sugar because fruits contain natural sugars that will sweeten your drink. In a blender put a banana, peeled and cut up, and half a cup of fresh or frozen berries (such as raspberries, blackberries and/or strawberries). Add a cup of freshly squeezed orange juice and a good dollop of plain or fruity yoghurt. Blend until smooth.

THERE’S NO EXCUSE

NO TIME? Build a breakfast around foods that are ready to eat or take little preparation time. There are plenty that qualify — fresh and canned fruits, milk, yoghurt, cheese, cottage cheese and cereals.

PERK up cereals with fruit or stir chopped nuts such as peanuts, pecans and walnuts into cold-weather breakfast dishes like porridge.

DON’T skip if you’re on a diet. There’s no evidence that skipping meals will help you lose weight. In fact, if you skip breakfast you may tend to eat more later in the day.

MORE
PORK FILLET WITH MUSCAT WINE AND CRANBERRIES

MAKE YOUR OWN STEAK AND MUSHROOM PIES

CHOC PUDDING’S MELTING MOMENT