Bacon and baked bean breakfast stack
Baked beans in tomato sauce
1 cup(s), (270g)
45 g, (2 x 25g slices), fat trimmed
6 individual, halved
Baby spinach leaves
45 g, (11/2 cups)
2 slice(s), toasted
97% fat-free cottage cheese
2 x 3 second spray(s)
- Heat baked beans in a small saucepan over low heat until hot. Remove from heat and cover to keep warm.
- Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook bacon for 2 minutes each side or until golden and crisp. Transfer to a plate. Cover to keep warm.
- Re-spray pan with oil and place over medium-high heat. Add tomato and cook, stirring, for 3 minutes or until tomato starts to soften. Add spinach and cook for a further 30 seconds or until wilted. Season with salt and freshly ground black pepper.
- Place a slice of toast on each plate. Top with baked beans, spinach, bacon, tomato and cottage cheese. Season with freshly black ground pepper. Serve.